Roasted Vegetables with Pecan Gremolata

• 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

1. Preheat oven to 425F.
2. Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil.
3. Transfer to rimmed baking sheet; sprinkle with salt and pepper.
4. Roast until vegetables are tender, tossing often, about 1 hour.
5. Transfer vegetables to large platter; cool.
6. Using on/off turns, chop pecans in processor until coarsely ground.
7. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil.
8. Season gremolata to taste with salt.
9. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice.
10. Sprinkle gremolata over vegetables just before serving.

carrots, parsnips, wedges, brussels sprouts, olive oil, pecans, parmesan cheese, fresh parsley, lemon juice, lemon peel, garlic

Taken from www.epicurious.com/recipes/food/views/roasted-vegetables-with-pecan-gremolata-236485 (may not work)