Roasted Root Vegetables with Gremolata

• Zest of 1 lemon
• 1 teaspoon minced garlic
• 1/2 cup chopped flat-leaf parsley
• 9 small or 3 medium carrots, peeled
• 9 small or 3 medium parsnips, peeled
• 9 small or 3 medium turnips
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh thyme leaves
• 2 tablespoons unsalted butter
• 1 cup 1/4-inch-thick slices shallot
• Kosher salt and freshly ground black pepper

1. Place the lemon zest on a cutting board and chop it coarsely.
2. Place the garlic and parsley on top, and chop the whole mixture together until very fine.
3. This mixture is called gremolata.
4. Slice the carrots and parsnips in half lengthwise, leaving the stems attached.
5. If they are on the bigger side then slice each half lengthwise again, into long quarters.
6. Clean the turnips, cut off the tails, and trim the stems, leaving 1/4 inch of the stems.
7. Cut small turnips in halves or quarters; if theyre larger, cut them in half and then into 1/2-inch wedges.
8. Heat 2 large saute pans over high heat for 2 minutes.
9. Swirl in the olive oil and wait 1 minute.
10. Divide the carrots, parsnips, and turnips between the pans and season with 1 teaspoon salt, 1/4 teaspoon pepper, and the thyme.
11. Cook 10 minutes, stirring often, until the vegetables just start to caramelize.
12. Add the butter and saute another 5 minutes, tossing them often.
13. Add the shallots and 1/2 teaspoon salt, and cook another 5 minutes or so, until the shallots and all the vegetables are tender and nicely caramelized.
14. If youre serving dinner soon, turn off the heat and hold them in the pan.
15. Rewarm if necessary.
16. Toss with the gremolata just before serving.

lemon, garlic, flatleaf, carrots, parsnips, turnips, extravirgin olive oil, thyme, unsalted butter, shallot, kosher salt

Taken from www.epicurious.com/recipes/food/views/roasted-root-vegetables-with-gremolata-391010 (may not work)