Roasted Vegetables with Gremolata Recipe

Roasted Vegetables with Gremolata Recipe
Roasted Vegetables with Gremolata Recipe photo by Taste of Home
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Roasted Vegetables with Gremolata Recipe

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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
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Roasted Vegetables with Gremolata in Country Woman April/May 2011, p33

Nutritional Facts

3/4 cup with about 5 teaspoons gremolata: 308 calories, 17g fat (2g saturated fat), 3mg cholesterol, 326mg sodium, 37g carbohydrate (13g sugars, 6g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Roasted Vegetables with Gremolata in Country Woman April/May 2011, p33

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