Ingredients
- 1 pound medium carrots (peeled, halved lengthwise and cut into 1-inch pieces)
- 1 pound medium parsnips (peeled, halved lengthwise and cut into 1-inch pieces)
- 1 pound turnips (peeled, halved and cut into 1/2-inch-thick half-moons)
- 1 1/4 pounds brussels sprouts (trimmed and halved)
- 4 tablespoons olive oil (divided)
- 1/2 cup sun-dried tomatoes (soaked in hot water to soften)
- 1/4 cup grated pecorino cheese (about 1 ounce)
- 1/4 cup fresh parsley (finely chopped)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (finely grated)
- 2 large cloves garlic (minced)
Roasted Harvest Vegetables with Pecorino
Karin Lazarus | Delicious Living- Serves: 8 people
- Calories per serving: 198
Serves 8 / A platter of caramelized seasonal vegetables, simply roasted and then jazzed up with pecorino cheese, lemon, and fresh herbs, is a sure-fire Thanksgiving winner.
Gluten Free, Veggie
Directions
- Preheat oven to 425°. Toss carrots, parsnips, turnips, and brussels sprouts in a large bowl with 3 tablespoons oil. Transfer to a rimmed baking sheet; sprinkle with salt and pepper. Roast for 30 minutes. Add sun-dried tomatoes, toss, and return to oven. Continue to roast until vegetables are tender and beginning to brown, tossing often, 30–45 more minutes. (If brussels sprouts are cooking too quickly, move them to pan center and move root vegetables toward edges.)
- Meanwhile, mix grated cheese, parsley, lemon juice and zest, garlic, and remaining 1 tablespoon oil in a small bowl. When vegetables are done, transfer to a serving platter, sprinkle cheese mixture over all, and serve immediately.
PER SERVING: 198 cal, 8g fat (6g mono, 1g poly, 1g sat), 0mg chol, 5g protein, 28g carb, 9g fiber, 259mg sodium
