Roasted Vegetables with Pecan Parmesan Gremolata

Sweet potatoes, carrots and parsnips are roasted to sweet perfection and then topped with a Pecan Parmesan Gremolata, a zesty combination of pecans, parmesan and parsley.

Vegetables:
2 lbs sweet potatoes, peeled and cubed
1 lb carrots, peeled and cubed
1 lb parsnips, peeled and cubed
3 Tbsp. extra-virgin olive oil
1 tsp. sea salt
¼ tsp. black pepper, freshly ground

Pecan Parmesan Gremolata:
1 cup pecans, chopped
1/3 cup Parmesan cheese, freshly grated
¼ cup fresh flat-leaf parsley, finely chopped
1 Tbsp. lemon juice, freshly squeezed
1 Tbsp. lemon zest, freshly grated
1 Tbsp. extra-virgin olive oil

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Line a large baking sheet with aluminum foil.

In a large bowl, toss sweet potatoes, carrots and parsnips with olive oil. Transfer to baking sheet and sprinkle with salt and pepper. Roast vegetables, stirring often, for 1 hour or until tender. Transfer to a serving plate.

For the topping, in a small bowl, combine pecans, Parmesan, parsley, lemon juice, lemon zest and olive oil. Sprinkle over vegetables before serving.

Makes 6 servings.