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Roasted Vegetables with Gremolata

 Roasted Vegetables with Gremolata
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
9 ServingsPrep: 20 min. Bake: 45 min.

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

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Roasted Vegetables with Gremolata (continued)

Directions (continued)

  • 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.