Your Daily Dish: Roasted Vegetables with Pecans & Parmesan

Parmesan-Crusted Asparagus

Take a bigger bite out of life! Every day is a holiday with BiteMeMore.com.

For all you vegetarians, October is National Vegetarian Month.  This recipe for Roasted Vegetables with Pecans & Parmesan, a combination of tender sweet potatoes, carrots and parsnips topped with a zesty pecan, parmesan and parsley mix, makes for the perfect celebratory side dish.

Ingredients
2 lbs sweet potatoes, peeled and cubed
1 lb carrots, peeled and cubed
1 lb parsnips, peeled and cubed
3 tbsp olive oil
1 tsp kosher salt
1/4 tsp freshly ground black pepper

Pecan Parmesan Topping
1 cup chopped pecans
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 tbsp fresh lemon juice
1 tbsp lemon zest
1 tbsp olive oil

Directions

(1)Preheat oven to 425°F. Line a large baking sheet with aluminum foil.
2) 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.

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

Serves 6

For more vegetables that taste like treats (versus torture), check out this Parmesan and Panko Crusted Asparagus.

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Whether it’s cruising the aisles at the Dollar Store or experimenting at the stove, we believe that every day can be a holiday.