Roasted Vegetables with Pecans & Parmesan Recipe
roasted vegetables with pecans & parmesan
serves 6
ingredients
- 2 lbs sweet potatoes, peeled and cubed
- 1 lb carrots, peeled and cubed
- 1 lb parsnips, peled and cubed
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 cup chopped pecans
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tbsp olive oil
Pecan Parmesan Gremolata
directions
- Preheat oven to 425°F. Line a large baking sheet with aluminum foil.
- In a large bowl, toss sweet potatoes, carrots and parsnips with olive oil. Transfer to baking sheet and sprinkle with salt and pepper. Roast vegetables, stirring often, for 1 hour or until tender. Transfer to a serving plate.
- For the topping, in a small bowl, combine pecans, Parmesan, parsley, lemon juice, lemon zest and olive oil. Sprinkle over vegetables before serving.
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HEALTHY, GLUTENFREE, SALADSSIDEDISHES, VEGETARIANJulie Albertpecans, parmesan, carrots, parsnips, parsnip, sweet potato, sweet potatoes