Roasted Harvest Vegetables with Pecorino - Delicious Living

Ingredients

• 1 pound medium carrots (peeled, halved lengthwise and cut into 1-inch pieces)
• 1 pound medium parsnips (peeled, halved lengthwise and cut into 1-inch pieces)
• 1 pound turnips (peeled, halved and cut into 1/2-inch-thick half-moons)
• 1 1/4 pounds brussels sprouts (trimmed and halved)
• 4 tablespoons olive oil (divided)
• 1/2 cup sun-dried tomatoes (soaked in hot water to soften)
• 1/4 cup grated pecorino cheese (about 1 ounce)
• 1/4 cup fresh parsley (finely chopped)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (finely grated)
• 2 large cloves garlic (minced)