Roasted Harvest Vegetables with Pecorino
  • 1pound medium carrotspeeled, halved lengthwise and cut into 1-inch pieces
  • 1pound medium parsnipspeeled, halved lengthwise and cut into 1-inch pieces
  • 1pound turnipspeeled, halved and cut into 1/2-inch-thick half-moons
  • 1 1/4pounds brussels sproutstrimmed and halved
  • 4tablespoons olive oildivided
  • 1/2cup sun-dried tomatoessoaked in hot water to soften
  • 1/4cup grated pecorino cheeseabout 1 ounce
  • 1/4cup fresh parsleyfinely chopped
  • 2tablespoons fresh lemon juice
  • 1teaspoon lemon zestfinely grated
  • 2large cloves garlicminced
  1. Preheat oven to 425°. Toss carrots, parsnips, turnips, and brussels sprouts in a large bowl with 3 tablespoons oil. Transfer to a rimmed baking sheet; sprinkle with salt and pepper. Roast for 30 minutes. Add sun-dried tomatoes, toss, and return to oven. Continue to roast until vegetables are tender and beginning to brown, tossing often, 30–45 more minutes. (If brussels sprouts are cooking too quickly, move them to pan center and move root vegetables toward edges.)
  2. Meanwhile, mix grated cheese, parsley, lemon juice and zest, garlic, and remaining 1 tablespoon oil in a small bowl. When vegetables are done, transfer to a serving platter, sprinkle cheese mixture over all, and serve immediately.
Recipe Notes
Nutrition Facts
Roasted Harvest Vegetables with Pecorino
Amount Per Serving
Calories 198 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 259mg 11%
Total Carbohydrates 28g 9%
Dietary Fiber 9g 36%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 198 cal, 8g fat (6g mono, 1g poly, 1g sat), 0mg chol, 5g protein, 28g carb, 9g fiber, 259mg sodium