Chicken-Fat-Roasted Vegetables with Gremolata

• 2 red onions, quartered
• 1 pound carrots, peeled and halved lengthwise
• 1 head of garlic, halved crosswise
• 1/2 pound cauliflower or Romanesco, cut into 1 1/2-inch florets (2 cups)
• 4 ounces brussels sprouts, quartered (1 cup)
• 3 tablespoons chicken or duck fat, melted (see Note)
• Sea salt
• Pepper
• 1 cup packed parsley leaves, finely chopped
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• Sea salt
• Pepper

1. Make the roasted vegetables Preheat the oven to 425.
2. Toss all of the ingredients on a baking sheet lined with parchment paper and season with salt and pepper.
3. Roast for about 40 minutes, until the vegetables are tender and deep golden in spots; stir halfway through roasting.
4. Meanwhile, make the gremolata In a small bowl, combine all of the ingredients and season with salt and pepper.
5. Meanwhile, make the gremolata Arrange the roasted vegetables on a platter, sprinkle with the gremolata and serve.

red onions, carrots, garlic, cauliflower, brussels sprouts, chicken, salt, pepper, parsley, garlic, extravirgin olive oil, lemon zest, lemon juice, salt, pepper

Taken from www.foodandwine.com/recipes/chicken-fat-roasted-vegetables-gremolata (may not work)