Honey Roasted Winter Vegetables with Herby Pecan Gremolata

(This recipe was featured in Urbanite Magazine!)

Are you tired of serving green beans from a can smothered in salty soup and soggy fried onions? 

Do you wish there were other vegetable delights offered at your holiday feast besides flimsy asparagus or gray green beans? 

You are in luck!  

Roasted winter vegetables sprinkled with rosemary, orange and pecan gremolata is a perfect accompaniment to the traditional roast, bird or tofurkey you are about to serve this Thanksgiving. Your guests will be delighted when they bite in to the tender honey roasted vegetables covered with a fresh, herbaceous and crunchy topping. 

I hope all of my readers have a wonderful Thanksgiving holiday with family and friends. I look forward to grubbing out, running it off and doing it all over again come Christmas.

Consider yourself warned, you might have way too much green bean casserole left over if you serve this dish. 

Honey Roasted Winter Vegetables with Herby Pecan Gremolata  

Ingredients: 

2 large sweet potatoes, peeled, halved, cut into 1-inch-thick wedges

2 large parsnips, peeled, cut in half lengthwise, then crosswise

1 1/4 pounds brussels sprouts, trimmed, halved

5 carrots, peeled, halved lengthwise, then crosswise

6 tablespoons olive oil, divided

Salt and pepper, to taste

2 tbsp. raw honey

Gremolata
(Take out the cheese and it is equally satisfying!)

¾ cup pecans

½ cup finely chopped fresh parsley

½ cup grated Parmesan cheese

2 tablespoons fresh rosemary

2 tablespoons fresh orange juice

1 tablespoon finely grated orange peel

1 small garlic clove, minced

Salt and pepper, to taste

Directions: 

Preheat oven to 425°F. Toss carrots, parsnips, sweet potatoes, and brussels sprouts in large bowl with 3 tablespoons of oil and honey. Transfer to large baking dish; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. 

Using on/off turns, chop pecans, parsley, rosemary, garlic and parmesan in food processor until coarsely ground. Transfer to small bowl; toss with orange peel, orange juice and 1 tablespoon of olive oil. Season gremolata to taste with salt and pepper. Drizzle vegetables with remaining tablespoon of oil and a squeeze of orange juice. 

Sprinkle gremolata over vegetables just before serving.

Serves 6-8 hungry folks.