Roasted Fall Vegetables with Chestnuts and Parmesan Gremolata

By ltruitt

Yield: Makes 16 servings

Ingredients

• 1 pound medium carrots, peeled, halved lengthwise, then crosswise
• 1/2 pound medium parsnips, peeled, cut in half lengthwise, then crosswise 1/2 pound turnips, peeled, halved, cut into 1-inch-thick wedges
• 1/2 pound chestnuts, peeled
• 2 pounds brussels sprouts, trimmed, halved
• 6 tablespoons olive oil, divided
• 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

Preparation

Step 1

Preheat oven to 425°F. Toss carrots, parsnips, turnips, chestnuts 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 and well browned, tossing often, about 3/4 hour. Transfer vegetables to large platter; cool.
In a small bowl; stir in grated cheese, parsley, lemon peel, garlic, and 1 tablespoon oil. Season the gremolata to taste with salt. Drizzle vegetables with remaining oil and lemon juice. Sprinkle gremolata over vegetables just before serving.