Roasted Root Vegetables with Gremolata

Name: Roasted Root Vegetables with Gremolata
Ingredients: Zest of 1 lemon; 1 teaspoon minced garlic; 1/2 cup chopped flat-leaf parsley; 9 small or 3 medium carrots, peeled; 9 small or 3 medium parsnips, peeled; 9 small or 3 medium turnips; 3 tablespoons extra-virgin olive oil; 1 tablespoon fresh thyme leaves; 2 tablespoons unsalted butter; 1 cup 1/4-inch-thick slices shallot; Kosher salt and freshly ground black pepper

January 24, 2012

Look for young root vegetables that are small enough that you can leave a little of their stems on and preserve their natural shape. If you’re using larger root vegetables, cut them in half lengthwise, place them cut side down on a cutting board, and slice on the diagonal. It’s important to cut all the vegetables approximately the same size, so they cook evenly. I like to divide the root vegetables between two pans so they aren’t too crowded.

Recipe notes

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