Best 4 Roasted Vegetables With Pecan Gremolata Recipes

Welcome to the world of roasted vegetables with pecan gremolata, a delightful and flavorful dish that combines the goodness of roasted veggies with the nutty crunch of pecans. Indulge in this culinary journey as we explore the art of creating a perfect roasted vegetable dish, enhanced by the vibrant flavors of a tantalizing pecan gremolata. Get ready to elevate your taste buds with this delectable recipe that promises to impress both your family and friends.

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ROASTED VEGETABLES WITH PECAN GREMOLATA

Roasted Vegetables with Pecan Gremolata image

Categories Food Processor Side Roast Thanksgiving Parmesan Lemon Pecan Root Vegetable Fall Brussels Sprout Parsley Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

1 pound medium carrots, peeled, halved lengthwise, then crosswise
1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise
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

Steps:

Preheat oven to 425°F. Toss carrots, parsnips, turnips, and brussels sprouts 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.
Using on/off turns, chop pecans in processor 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.

ROASTED VEGETABLES WITH GREMOLATA

Roasted Vegetables with Gremolata image

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

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 9 servings.

Number Of Ingredients 16

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 zest
1 tablespoon lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon ground nutmeg

Steps:

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 zest and juice, oil, garlic and nutmeg. Sprinkle over vegetables. Serve warm.

Nutrition Facts : Calories 308 calories, Fat 17g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 326mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 6g fiber), Protein 6g protein.

ROASTED ROOT VEGETABLES WITH GREMOLATA

Roasted Root Vegetables with Gremolata image

Provided by Food Network Kitchen

Categories side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 large parsnips (about 8 ounces)
1 large butternut squash (1 1/2 to 2 pounds), peeled, halved and seeded
1 bunch medium beets (about 1 1/2 pounds), tops trimmed
1 medium red onion
1 bunch small carrots (about 8 ounces), peeled, stems attached
1 head garlic, cloves separated and peeled (about 16 cloves)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice
Kosher salt and freshly ground black pepper

Steps:

For the roasted vegetables: Put 2 baking sheets in the oven and preheat to 425 degrees F.
Cut the parsnips, squash and beets into 1 1/2-inch pieces and put in a large bowl. Cut the onion through the stem into chunky pieces and add to the bowl along with the carrots and garlic. Add the olive oil, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
Carefully remove the hot baking sheets from the oven and brush or drizzle with olive oil. Divide the vegetables between the baking sheets, spreading them out to assure they don't steam while roasting. Roast the vegetables, stirring occasionally, until tender and golden brown, 45 minutes to 1 hour.
For the gremolata: Meanwhile, combine the mint, parsley, olive oil and lemon zest and juice in a small bowl. Season with salt and pepper.
Transfer the vegetables to a serving platter and drizzle with the gremolata.

ROASTED MEDITERRANEAN VEGETABLES WITH GRAPEFRUIT GREMOLATA

Roasted Mediterranean Vegetables with Grapefruit Gremolata image

Categories Citrus Vegetable Side Roast Vegetarian Quick & Easy Artichoke Eggplant Bell Pepper Zucchini Winter Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 medium Japanese eggplants, halved lengthwise, cut crosswise into 1-inch pieces
3 medium zucchini, cut into 1-inch-thick rounds
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large red onion, peeled, root end left intact, cut into 1/2-inch-thick wedges
2 6-ounce jars marinated artichoke hearts, drained, liquid reserved
1/4 cup balsamic vinegar
1/3 cup chopped fresh parsley
1 tablespoon grated grapefruit peel
2 teaspoons minced garlic

Steps:

Preheat oven to 475°F. Place first 5 ingredients in large bowl. Add drained artichoke hearts, 1/4 cup reserved artichoke liquid, and balsamic vinegar. Season with salt and pepper; toss well. Arrange vegetables in roasting pan. Roast until tender, stirring occasionally, about 30 minutes.
Combine parsley, grapefruit peel, and garlic in medium bowl. Season gremolata to taste with salt and pepper. Transfer roasted vegetables to platter, sprinkle with gremolata, and serve.

Tips:

Choose firm vegetables for roasting, such as carrots, potatoes, broccoli, and Brussels sprouts.
Cut the vegetables into uniform sizes so that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper before roasting.
Roast the vegetables at a high temperature (425°F or 220°C) for about 20 minutes, or until they are tender and slightly browned.
For a more flavorful roast, add herbs and spices to the vegetables before roasting.
Serve the roasted vegetables immediately with a squeeze of lemon juice or a sprinkle of fresh herbs.
For the pecan gremolata, simply combine chopped pecans, parsley, garlic, and lemon zest in a bowl.
Sprinkle the pecan gremolata over the roasted vegetables before serving.

Conclusion:

Roasted vegetables are a healthy and delicious side dish that can be enjoyed with any meal. They are also a great way to use up leftover vegetables. By following these tips, you can roast vegetables perfectly every time. The pecan gremolata is a flavorful and crunchy topping that adds a touch of elegance to this simple dish.