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