Your Daily Dish: Roasted Vegetables with Pecans & Parmesan

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

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.

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


(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.



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