© Nicholas Hopper
Active Time
20 MIN
Total Time
1 HR
Yield
Serves : 4

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. Slideshow: More Roasted Vegetable Recipes

How to Make It

Step 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.

Step 2    Meanwhile, make the gremolata

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

Step 3    Meanwhile, make the gremolata

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

Notes

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

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