Roasted Vegetables with Gremolata Recipe

Roasted Vegetables with Gremolata Recipe photo by Taste of Home

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Traditional gremolata, an herb condiment, is made with parsley, lemon peel and garlic. In this recipe, Parmesan and walnuts add richness and crunch that enhance the potatoes and parsnips.—Fran Fehling, Staten Island, New York

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Roasted Vegetables with Gremolata Recipe

Prep: 20 min. Bake: 45 min.

Yield: 9 Servings

20 45 65

Ingredients

3 pounds sweet potatoes (about 4 large), peeled and cut into 1-inch cubes
1 pound parsnips, peeled and cut into 1-inch lengths
6 shallots, quartered
5 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lemon juice
GREMOLATA:
3/4 cup chopped walnuts, toasted
1/3 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
1 tablespoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon ground nutmeg

Directions

Place the potatoes, parsnips and shallots in a greased shallow roasting pan. Drizzle with 4 tablespoons oil; sprinkle with salt and pepper. Bake at 425° for 45-50 minutes or until tender, stirring occasionally. Drizzle with lemon juice and remaining oil.
For gremolata, place walnuts in a food processor; cover and process until coarsely ground. Transfer to a small bowl; stir in the cheese, parsley, lemon peel and juice, oil, garlic and nutmeg. Sprinkle over vegetables. Serve warm. Yield: 9 servings.

Nutritional Facts 3/4 cup with about 5 teaspoons gremolata equals 308 calories, 17 g fat (2 g saturated fat), 3 mg cholesterol, 326 mg sodium, 37 g carbohydrate, 6 g fiber, 6 g protein.

Originally published as Roasted Vegetables with Gremolata in Country Woman April/May 2011, p33