Chicken-Fat-Roasted Vegetables with Gremolata

Name: Chicken-Fat-Roasted Vegetables with Gremolata
Total time: 1 h
Yield: 4
Ingredients: 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; 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

2 Ratings
3 Reviews

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

By Melissa Hemsley and Jasmine Hemsley

February 2015

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Chicken-Fat-Roasted Vegetables with Gremolata

Gallery

Recipe Summary test

Ingredients

Directions

Notes

Reviews (3)

All Reviews for Chicken-Fat-Roasted Vegetables with Gremolata

Your Profile

Chicken-Fat-Roasted Vegetables with Gremolata

Gallery

Recipe Summary test

Ingredients

Directions

Notes

Reviews (3)

All Reviews for Chicken-Fat-Roasted Vegetables with Gremolata