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