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Roasted Winter Vegetables with  Pecan Gremolata

Winter vegetables are ones that are planted and harvested when the temperatures begin to drop. This is primary because they prefer the chilly weather. Of the veggies on the list below , some are more a tad more easy going than others and so therefore can be found at different times of the year; but, the one thing they all share is that they just seem taste better in during the winter.

So, why is that you ask? Well, certain vegetables have the ability to combat the wintry weather because of the high amount of sugar they contain. This results in the veggies tasting even sweeter in the chilly months! 

What is a gremolata?

Gremolata is a bold and bright Italian condiment that will liven up your meals. Gremolata is the perfect last-minute finishing touch for any dish that seems a little blah, you know what I mean? When guests are on their way over (it is best fresh), sprinkle gremolata over vegetables, soups, and meats, fish, cheeses and even premade store bought items like hummus! 

For the vegetables

  • 2 red onions, quartered

  • 1 pound rainbow carrots, peeled and trimmed

  • 1 head garlic

  • 1/2 pound purple cauliflower, cut into 1/2 inch florets

  • 10 brussel sprouts, quartered 

  • Salt and pepper, to taste to your liking 

  • 3 tbsp olive oil          

For the gremolata 

  • 1 cup packed parlsey leaves, roughly chopped

  • 1 cup toasted pecans, roughly chopped

  • 1 clove garlic, minced

  • 1/2 cup olive oil

  • 1 tsp lemon zest

  • 3 tbsp lemon juice 

  • Salt, pepper, and chili flake to taste to your liking 

Directions for the vegetables

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Mix all ingredients for the vegetables on the baking sheet and roast for 20 minutes, or until vegetables are tender.

Directions for the gremolata 

Mix all ingredients in a bowl. Taste and adjust seasoning as desired. 

Arrange the vegetables on your favorite platter and top with your freshly made gremolata! 

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