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Roasted Vegetables with Pecan Gremolata


Roasted Vegetables with Pecan Gremolata Recipe

Ingredients:
  • 1 pound medium carrots, peeled, halved lengthwise, then crosswise
  • 1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise
  • 1 pound turnips, peeled, halved, cut into 1-inch-thick wedges
  • 1 1/4 pounds brussels sprouts, trimmed, halved
  • 6 tablespoons olive oil, divided
  • 3/4 cup pecans
  • 1/4 cup grated Parmesan cheese (about 1 ounce)
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon finely grated lemon peel
  • 1 small garlic clove, minced
Directions:
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