Roasted Vegetables with Pecan Gremolata
Sunday October 16, 2011
Have you ever had delicata squash? It’s delicious- you should try it. The skin is so tender you don’t even have to peel it. That’s my kind of squash. I like my squashes low maintenance.
This is the dish I contributed to thanksgiving dinner. Roasted vegetables with Pecan Gremolata. YUM! I meant to write about it last weekend but didn’t manage to get a photo – and it was just that good that I wanted to make it again a week later.
P.S – the gremolata makes the dish. It kinda changed my life. I had to hide it from so I wouldn't eat it all before the veggies were done and dinner was on the table.
Recipe: Roasted Vegetables with Pecan GremolataServes ~8- Adapted from Epicurious
1 delicata squash
1 pound brussel sprouts
1 purple onion
salt and pepper (or chicken/steak spice)
3 tbsp olive oil
3.4 cup toasted pecans (or you can use walnuts or almonds- I did)
1/3 cup grated parmesan
1 garlic clove minced
zest of 1 lemon
2 tbsp lemon juice
1/2 cup finely chopped parsley
Preheat the oven to 375oF.
Carrots: halve lengthwise, cut each half again lengthwise and then cut each crosswise.
Parsnip: Chop into 1/4-inch rounds crosswise.
Onion: Cut the purples onion into quarters. Cut each piece crosswise so that they are in square pieces.
Delicata Squash: Halve the squash, scoop out the seeds and slice in 1/4-inch thick half moons.
Brussel Sprouts: Trim and cut in half.
Drizzle vegetables with olive oil and salt and pepper (or chicken/steak spice) and place in a large pyrex baking pan. Bake for 40-50 minutes or until vegetanles are tender.
To prepare the gremolata, grind pecans into a course mix in a food processor or alternatively, crush with a muddler. Combine nuts, parsley, parmesan, garlic, lemon juice and lemon zest together in a bowl until combined. Set aside.
When vegetables are finished, transfer to serving bowl and sprinkle gremolata overtop. Serve hot.