Roasted Fall Vegetables

Recipe by Chef Al King

Photo by Justin Kouri

If it's cold in Texas, we're willing to bet it's cold where you are! Warm up with some roasted veggies. The some zesty gremolata, makes this recipe one of our favorites!

Serves 8

Ingredients

1 pound carrots, peeled, halved & cut into 1-inch pieces

1 pound parsnips, peeled, halved & cut into 1-inch pieces

1 pound turnips, cut into 1-inch wedges

1¼ pound brussel sprouts, halved

½ pound shallots, quatered

3 tablespoon grape seed oil

¼ cup flat leaf parsley, destemmed & minced

1 garlic clove, minced

¾ cup pecans, coarsely ground

¼ cup Romano pecorino cheese, grated

1 lemon, zested & juiced

1 tablespoon grape seed oil

2 tablespoon grape seed oil, for garnish

1 tablespoon lemon juice, for garnish

Procedure

1. Preheat the oven to 425 degrees and line a sheet pan with foil.
2. Place the carrots, parsnips, turnips, brussel sprouts, and shallots in a large bowl. Add 3 tablespoons of the oil, salt and pepper to taste. Toss to combine.
3. Place the vegetables on the lined sheet pan and roast the vegetables for 30-45 minutes or until tender. Stir every 10 minutes to ensure even roasting.
4. Remove sheet pan from the oven. Transfer the vegetables to a large platter to cool.
5. Prepare the gremolata by combining parsley, garlic, lemon zest and juice, pecans, cheese and 1 tablespoon of oil in a medium size bowl.
6. Add salt to taste. Mix to combine.
7. Before serving, drizzle the vegetables with remaining 2 tablespoons of oil and remaining 1 tablespoon of lemon juice. then sprinkle the gremolata over the vegetables. Enjoy!