Roasted Vegetables With Gremolata Recipes

CHEESY VEGETABLE BAKE

Steps:

• Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with cooking spray. Arrange thawed vegetables in the baking dish. Set aside.
• In a medium saucepan, whisk together evaporated milk, onion, flour, garlic and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheddar cheese and cream cheese, whisking until melted and smooth.
• Pour cheese mixture evenly over vegetables. Toss gently to coat vegetables with sauce. Sprinkle with bread crumbs. Lightly coat crumbs with additional cooking spray.
• Bake for 40 to 45 minutes or until mixture is bubbly and crumbs are lightly browned. Let stand for 5 minutes before serving. If desired, sprinkle with parsley and/or basil.

ROASTED VEGETABLES WITH GREMOLATA

Steps:

• Place the potatoes, parsnips and shallots in a greased shallow roasting pan. Drizzle with 4 tablespoons oil; sprinkle with salt and pepper. Bake at 425° for 45-50 minutes or until tender, stirring occasionally. Drizzle with lemon juice and remaining oil., For gremolata, place walnuts in a food processor; cover and process until coarsely ground. Transfer to a small bowl; stir in the cheese, parsley, lemon zest and juice, oil, garlic and nutmeg. Sprinkle over vegetables. Serve warm.

ROASTED VEGETABLES WITH PECAN GREMOLATA

Steps:

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

ROASTED ROOT VEGETABLES WITH GREMOLATA

Steps:

• For the roasted vegetables: Put 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut the parsnips, squash and beets into 1 1/2-inch pieces and put in a large bowl. Cut the onion through the stem into chunky pieces and add to the bowl along with the carrots and garlic. Add the olive oil, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
• Carefully remove the hot baking sheets from the oven and brush or drizzle with olive oil. Divide the vegetables between the baking sheets, spreading them out to assure they don't steam while roasting. Roast the vegetables, stirring occasionally, until tender and golden brown, 45 minutes to 1 hour.
• For the gremolata: Meanwhile, combine the mint, parsley, olive oil and lemon zest and juice in a small bowl. Season with salt and pepper.
• Transfer the vegetables to a serving platter and drizzle with the gremolata.

ROASTED VEGETABLES WITH GREMOLATA

Steps:

• Preheat the oven to 375 °F.
• Place squash pieces in a large shallow baking pan and drizzle with 1 tablespoon of olive oil. Season with ¼ teaspoon of salt and place the baking pan in the oven to roast for 20 minutes.
• Place ½ a medium cauliflower, broccoli, and 1 cup of bell pepper in the pan and toss to coat. Return the pan to the oven and roast, uncovered for 20 - 25 minutes until the vegetables are tender.
• Combine the remaining 1 tablespoon of oil, 2 tablespoons each of lemon juice, orange juice concentrate, 1 minced clove of garlic, ½ teaspoon each of ground pepper and orange peel, and the remaining ¼ teaspoon of salt in a small bowl. Set the dressing aside.
• Stir together 2 tablespoons each of chopped parsley, thinly sliced scallions, chopped sun-dried tomatoes, and toasted almonds in another bowl.
• Drizzle the lemon juice mixture over the roasted vegetables and toss to coat.
• Transfer the veggies to your favorite serving dish and sprinkle with the gremolata.

ROAST CHICKEN AND VEGETABLES WITH GREMOLATA BUTTER

Steps:

• Thoroughly season the inside and outside of the chicken with Essence. Cover the bird and return to the refrigerator for 1 hour to marinate.
• Preheat the oven to 325 degrees F.
• Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan. Place the cake pan on top of a pizza pan or other flat pan with a small rim to catch any fat or juices which might escape.
• Roast the chicken for 2 to 2 1/2 hours (depending on your oven) until it's a beautiful coppery brown. Meanwhile, cut the potatoes in half widthwise. Place flat side down and have your child cut the halves in half. Repeat so that each potato is cut into 8 wedges. Place in a casserole dish. Repeat the process with the onion. Add the baby carrots. Drizzle veggies with some olive oil and Essence and toss. Cover and place in the oven after the chicken has been cooking for 1 hour.
• When chicken is done, remove from oven and let rest for 10 minutes.
• Gremolata Butter:
• Using a damp washcloth on the counter, set a large bowl on top of cloth to keep bowl from moving around. Place a grater inside the bowl (I use a rubber topped grater with rubber feet for safety). Have your child grate the zest of 2 lemons using the medium holes of the grater. Explain to them that you only want the yellow skin. Have them grate 4 or 5 strokes and turn the lemon. (No matter how careful they will be, some of the pith will get into the bowl. This is not a big deal! It won't ruin the taste. Besides, all you will taste is the love!) Clean off all the zest into the bowl and remove the grater. Next, take a garlic press and have your child press the garlic cloves into the bowl. There is no need to remove the skin from the garlic.
• Place the bunch of parsley on a cutting board. Using a mezzaluna or crescent knife with handles, help your child roughly chop the parsley. Gather the parsley up in a pile and turn the cutting board so they can continue chopping until it's finely chopped. Place the chopped parsley into the bowl. Add the room temperature butter. Mix well and set aside. If making gremolata butter ahead of time, refrigerate until ready to serve.
• Serve chicken and vegetables with a spoonful of gremolata butter on top.
• Combine all ingredients thoroughly

ROASTED ROOT VEGETABLES WITH GREMOLATA

Steps:

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

ROASTED CARROTS WITH GREMOLATA

Steps:

• Heat the oven to 400*F. In a roasting pan, combine carrots, oil and butter. Roast carrots 30 minutes, stirring halfway through bakiing time.
• Meanwhile, in a small bowl, combine parsley, garlic, lemon rind, and salt. Toss carrots with parsley mixture and bake 5 minutes longer. Transfer carrots to a serving dish. Enjoy!

ROAST CHICKEN AND VEGETABLES WITH GREMOLATA BUTTER

Steps:

• Season the inside AND outside of the chicken with Emeril's Essence.
• Cover the chicken and return to the refrigerator for 1 hour to marinate.
• Preheat the oven to 325°F.
• Place the chicken on the center column of an angel food cake pan with the legs touching the bottom of the pan.
• Place the cake pan on top of a pizza pan, or other flat pan with a small rim, to catch any fat or juices which might run out.
• Roast the chicken for 2 to 2 1/2 hours until it is a beautiful coppery brown -- But NOTE: After 1 hour of roasting, the vegetables which follow here will be added to the oven**.
• Meanwhile, cut the potatoes in half widthwise. Place the flat side down and cut the halves in half. Repeat so that each potato is cut into 8 wedges. Place in a casserole dish.
• Repeat the same process with the onion, and add the baby carrots.
• Drizzle the vegetables with some olive oil and sprinkle with some of Emeril's Essence. Toss.
• Cover and place in the oven after the chicken has been cooking for one hour.
• When the chicken is done, remove from oven and let it rest for 10 minutes.
• Gremolata Butter: Grate the zest of 2 lemons into a bowl.
• Using a garlic press, press the 6 garlic cloves into the same bowl.
• Finely chop the parsley, and add to the bowl.
• Add the room temperature butter to the bowl.
• Mix all ingredients in the bowl together well.
• (If making the gremolata butter ahead of time, refrigerate until ready to serve.).
• Serve the chicken and vegetables with a spoonful of gremolata butter on top.
• Enjoy!