Roasted Vegetables With Gremolata

• 3 pounds sweet potatoes (about 4 large), peeled and cut into 1-inch cubes
• 1 pound parsnips, peeled and cut into 1-inch lengths
• 6 shallots, quartered
• 5 tablespoons olive oil, divided
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon lemon juice
• 3/4 cup chopped walnuts, toasted
• 1/3 cup grated Parmesan cheese
• 3 tablespoons minced fresh parsley
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon ground nutmeg

1. Place the potatoes, parsnips and shallots in a greased shallow roasting pan. Drizzle with 4 tablespoons oil; sprinkle with salt and pepper. Bake at 425u0b0 for 45-50 minutes or until tender, stirring occasionally. Drizzle with lemon juice and remaining oil.
2. For gremolata, place walnuts in a food processor; cover and process until coarsely ground. Transfer to a small bowl; stir in the cheese, parsley, lemon zest and juice, oil, garlic and nutmeg. Sprinkle over vegetables. Serve warm.

sweet potatoes, parsnips, shallots, olive oil, salt, pepper, lemon juice, walnuts, parmesan cheese, fresh parsley, lemon zest, lemon juice, olive oil, garlic, ground nutmeg

Taken from www.tasteofhome.com/recipes/roasted-vegetables-with-gremolata/ (may not work)