Duck (or Chicken)-Fat Roasted Vegetables Gremolata

ROASTED VEGETABLES
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)
Sea salt
Pepper

GREMOLATA
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
Sea salt
Pepper

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.

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