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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 

Melissa Hemsley
Jasmine Hemsley
February 2015

Gallery

© Nicholas Hopper

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
4
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Ingredients

Roasted Vegetables
Gremolata

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.

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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.

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