Vegetables Root Vegetables Chicken-Fat-Roasted Vegetables with Gremolata 5.0 (2) 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 Updated on February 1, 2015 Print Rate It Share Share Tweet Pin Email 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 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 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. Rate it Print