2 red onions, quartered
1 pound carrots, peeled and halved lengthwise
1 head of garlic, halved crosswise
1/2 pound cauliflower or Romanesco, cut into 1 1/2-inch florets (2 cups)
4 ounces brussels sprouts, quartered (1 cup)
3 tablespoons chicken or duck fat, melted (see Note)
1 cup packed parsley leaves, finely chopped
1 garlic clove, minced
1/2 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
MAKE THE ROASTED VEGETABLES
Preheat the oven to 425. Toss all of the 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.
MEANWHILE, MAKE THE GREMOLATA
In a small bowl, combine all of the ingredients and season with salt and pepper.
Arrange the roasted vegetables on a platter, sprinkle with the gremolata and serve.
1 1/2 cups pecans
4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh ginger
1/3 cup pure maple syrup
Preheat the oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.
In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.
The roasted vegetables can be kept at room temperature for up to two hours before serving.
8 mixed bell peppers (3 1/2 pounds)
3 ounces day-old country bread, crusts cut off and bread cubed
4 garlic cloves, thinly sliced
1/4 cup extra-virgin olive oil
Basil leaves, for garnish
Roast the peppers directly over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer the peppers to a large bowl, cover tightly with plastic wrap and let steam for 15 minutes.
Meanwhile, in a food processor, pulse the bread until it is finely chopped. Add the garlic and pulse until breadcrumbs form; you should have about 1 1/2 cups. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add the breadcrumbs and cook over moderately low heat, stirring, until golden and crisp, about 5 minutes. Transfer the breadcrumbs to a paper towel–lined plate and season with salt. Wipe out the skillet.
Peel and seed the peppers, then cut them into 1/2-inch strips. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the peppers and cook over moderate heat, stirring occasionally, until tender, about 8 minutes. Season with salt and pepper. Transfer the peppers to a large bowl or platter and garnish with basil. Serve the breadcrumb topping on the side, for sprinkling.
1 small red onion, cut into 1/2-inch wedges
1 small sweet potato (about 8 ounces), cut into 1-inch pieces
1 carrot, peeled and cut into 3/4-inch pieces
1 parsnip, peeled and cut into 3/4-inch pieces
1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
1 small beet, peeled and cut into 3/4-inch pieces
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup walnuts
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
1 ounce feta, crumbled (1/4 cup)
Preheat the oven to 425. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.
In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.
The roasted winter vegetables and dressing can be refrigerated separately overnight. Rewarm the roasted vegetables before serving.