Chicken-Fat-Roasted Vegetables with Gremolata

For extra flavor, bloggers Melissa and Jasmine Hemsley toss their vegetables in chicken or duck fat before roasting, then top them with a bright, lemony mix of parsley and minced garlic.

  • Active:
  • Total Time:
  • Servings: 4


roasted vegetables
  • 2 red onions, quartered
  • 1 pound carrots, peeled and halved lengthwise
  • 1 head of garlic, halved crosswise
  • 1/2 pound cauliflower or Romanesco, cut into 1 1/2-inch florets (2 cups)
  • 4 ounces brussels sprouts, quartered (1 cup)
  • 3 tablespoons chicken or duck fat, melted (see Note)
  • Sea salt
  • Pepper
  • 1 cup packed parsley leaves, finely chopped
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • Sea salt
  • Pepper

How to make this recipe

  1. Make the roasted vegetables

    Preheat the oven to 425°. Toss all of the ingredients on a baking sheet lined with parchment paper and season with salt and pepper. Roast for about 40 minutes, until the vegetables are tender and deep golden in spots; stir halfway through roasting.

  2. Meanwhile, make the gremolata

    In a small bowl, combine all of the ingredients and season with salt and pepper.

  3. Meanwhile, make the gremolata

    Arrange the roasted vegetables on a platter, sprinkle with the gremolata and serve.


Chicken fat is sold at most supermarkets. Duck fat is available at specialty food shops and from

Contributed By Photo © Nicholas Hopper Published February 2015

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507799 recipes/chicken-fat-roasted-vegetables-gremolata 2015-01-22T21:17:38+00:00 Melissa Hemsley, Jasmine Hemsley fall|winter|roasting|side-dishes|4|basic-easy|healthy|weeknight-dinner february-2015 recipes,chicken-fat-roasted-vegetables-gremolata 507799

Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: Darlene Jones

Review Body: I just made this but added a little red pepper flakes to the vegetables and did not have parsley so used partially dried cilantro in the Gremolata. Then I topped it off with shaved Parmesan. It was great!

Date Published: 2017-05-22

Author Name: SaraJC78

Review Body: Delicious!

Review Rating: 5

Date Published: 2016-11-21

Author Name: Darlene Jones

Review Body: Great recipe!

Review Rating: 5

Date Published: 2017-05-22