Chicken-Fat-Roasted Vegetables with Gremolata
★★☆☆☆
Ingredients
- Roasted Vegetables:
- 2 red onions, quartered
- 1 pound carrots, peeled and halved lengthwise
- 1 head of garlic, halved crosswise
- ½ pound cauliflower or Romanesco, cut into 1½-inch florets (2 cups)
- 4 ounces brussels sprouts, quartered (1 cup)
- 3 tablespoons chicken or duck fat, melted
- Sea salt
- Pepper
- Gremolata:
- 1 cup packed parsley leaves, finely chopped
- 1 garlic clove, minced
- ½ cup extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Sea salt
- Pepper
Instructions
- 1. Preheat the oven to 425°F. Toss all of the roasted vegetable ingredients on a baking sheet lined with parchment paper and season with salt and pepper. Roast for about 40 minutes, until the vegetables are tender and deep golden in spots; stir halfway through roasting.
- 2. Meanwhile, make the gremolata: In a small bowl, combine all of the gremolata ingredients and season with salt and pepper.
- 3. Arrange the roasted vegetables on a platter, sprinkle with the gremolata and serve.
Chicken fat is sold at most supermarkets. Duck fat is available at specialty food shops and from dartagnan.com. For extra flavor, the vegetables are tossed in chicken or duck fat before roasting, then topped with a bright, lemony gremolata.
Wine Pairing: Medium White