Roasted Vegetables with Pecan Gremolata

Substitute whatever fall crops you have for the ones listed below.  No Brussels sprouts but you’ve got potatoes?  Try it!

1 pound medium carrots, peeled, halved lengthwise, then crosswise
1 pound medium rutabaga, peeled, cut in 1-inch-tick wedges
1 pound turnips, peeled, halved, cut into 1-inch-thick wedges
1 1/4 pounds brussels sprouts, trimmed, halved
6 tablespoons olive oil, divided

3/4 cup pecans
1/4 cup grated Parmesan cheese (about 1 ounce)
1/4 cup finely chopped fresh parsley
2 tablespoons fresh lemon juice, divided
1 tablespoon finely grated lemon peel
1 small garlic clove, minced

Preheat oven to 425°F. Toss veggies in large bowl with 3 tablespoons oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.

While veggies are roasting, chop pecans in food processor (using pulse) until coarsely ground. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice. Sprinkle gremolata over vegetables just before serving.

– epicurious.com

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