November 22, 2011

Honey Roasted Winter Vegetables with Herby Pecan Gremolata

(This recipe was featured in Urbanite Magazine!)

Are you tired of serving green beans from a can smothered in salty soup and soggy fried onions? 

Do you wish there were other vegetable delights offered at your holiday feast besides flimsy asparagus or gray green beans? 

You are in luck!  

Roasted winter vegetables sprinkled with rosemary, orange and pecan gremolata is a perfect accompaniment to the traditional roast, bird or tofurkey you are about to serve this Thanksgiving. Your guests will be delighted when they bite in to the tender honey roasted vegetables covered with a fresh, herbaceous and crunchy topping. 

I hope all of my readers have a wonderful Thanksgiving holiday with family and friends. I look forward to grubbing out, running it off and doing it all over again come Christmas.

Consider yourself warned, you might have way too much green bean casserole left over if you serve this dish. 

Honey Roasted Winter Vegetables with Herby Pecan Gremolata  

2 large sweet potatoes, peeled, halved, cut into 1-inch-thick wedges
2 large parsnips, peeled, cut in half lengthwise, then crosswise
1 1/4 pounds brussels sprouts, trimmed, halved
5 carrots, peeled, halved lengthwise, then crosswise
6 tablespoons olive oil, divided
Salt and pepper, to taste
2 tbsp. raw honey

(Take out the cheese and it is equally satisfying!)

¾ cup pecans
½ cup finely chopped fresh parsley
½ cup grated Parmesan cheese
2 tablespoons fresh rosemary
2 tablespoons fresh orange juice
1 tablespoon finely grated orange peel
1 small garlic clove, minced
Salt and pepper, to taste


Preheat oven to 425°F. Toss carrots, parsnips, sweet potatoes, and brussels sprouts in large bowl with 3 tablespoons of oil and honey. Transfer to large baking dish; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. 

Using on/off turns, chop pecans, parsley, rosemary, garlic and parmesan in food processor until coarsely ground. Transfer to small bowl; toss with orange peel, orange juice and 1 tablespoon of olive oil. Season gremolata to taste with salt and pepper. Drizzle vegetables with remaining tablespoon of oil and a squeeze of orange juice. 

Sprinkle gremolata over vegetables just before serving.

Serves 6-8 hungry folks. 


  1. Oh! I love the flavors you have going on in this dish! Sounds absolutely delicious! :)

  2. Gorgeous gremolata! This is my kind of vegetarian food - I just wouldn't notice there wasn't any meat with such a tasty dish. Absolutely no excuse for gray green beans!

  3. Ooh, this looks so good. Why don't people make gremolata more often?

  4. Isn't it amazing how a gremolata just launches something into a really special place? Love it with the pecans! And canned green beans ... I am with you ... just, ew!

  5. Your dish looks amazing. I love the gremolata. I need to do that. Hope you found the award I left for you today at my blog. ~ Ramona

  6. Yeah, this is WAY better than green bean casserole! Beautiful photo!!! Hope you have a wonderful Thanksgiving~

  7. This is a delicious alternative to green bean casserole and your photos are stunning (as always). Happy Thanksgiving!

  8. I like the gremolata topping, that is a nice addition to the recipe.
    Happy Thanksgiving!!!

  9. I love the gremolata with the nuts in there! I must say, I like my green bean casserole though! In my defense, I don't use canned soup though! We make a roux instead - so much better!

  10. Ooooh what a good idea. It's things like this that take you out of the winter vegetable stupor and transport you to a more exciting place. Marvellous! Am following!

  11. Oh man, bring on the yummy leftovers! That looks so delicious :) Bookmarked!

  12. This looks wonderful. I hope you and your family had a wonderful Thanksgiving.

  13. Roasted veggies are my favorite! Love the combo of flavors and textures in this recipe!

  14. Amazing idea! This looks delish!

  15. I think this dish would send me to veggie heaven!


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