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
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Roasted Harvest Vegetables with Pecorino
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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
Instructions
- 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.
Recipe Notes
Nutrition Facts
Roasted Harvest Vegetables with Pecorino
Amount Per Serving
Calories 198
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 259mg
11%
Total Carbohydrates 28g
9%
Dietary Fiber 9g
36%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 198 cal, 8g fat (6g mono, 1g poly, 1g sat), 0mg chol, 5g protein, 28g carb, 9g fiber, 259mg sodium
