Chicken-Fat-Roasted Vegetables with Gremolata

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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 

Chicken-Fat-Roasted Vegetables with Gremolata
Photo: © Nicholas Hopper
Active Time:
20 mins
Total Time:
1 hrs
Yield:
4

Ingredients

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

Gremolata

  • 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

Directions

Make the roasted vegetables

  1. 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.

Meanwhile, make the gremolata

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

  2. 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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