Chicken-Fat-Roasted Vegetables with Gremolata
© Nicholas Hopper
Active Time
20 MIN
Total Time
1 HR
Yield
Serves : 4
By Melissa Hemsley and Jasmine Hemsley
February 2015

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

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

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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