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Roasted Vegetables with Gremolata

Total Time

Prep: 20 min. Bake: 45 min.


9 servings

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
Roasted Vegetables with Gremolata Recipe photo by Taste of Home


  • 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
  • 3/4 cup chopped walnuts, toasted
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon grated lemon zest
  • 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 zest and juice, oil, garlic and nutmeg. Sprinkle over vegetables. Serve warm.

Nutrition 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.

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