Modes

Ingredients

Vegetables

• 1 pound medium carrots, peeled, halved lengthwise, then crosswise

• 1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise

• 1 pound turnips, peeled, halved, and cut into 1-inch thick wedges

• 6 Tablespoons olive oil, divided

• 1 Tablespoon salt

• freshly ground pepper, to taste

Gremolata

• 3/4 cup pecans

• 1/4 cup grated parmesan cheese (about 1 ounce)

• 1/4 cup finely chopped fresh parsley

• 2 Tablespoons fresh lemon juice, divided

• 1 Tablespoon finely grated lemon zest

• 1 small garlic clove, minced

Instructions

Preheat the Wolf Convection Oven to Convection Roast Mode at 400°F.

Toss vegetables in a large bowl with 3 Tablespoons of oil, salt, and pepper. Transfer to a lined, rimmed baking sheet in a single layer. Roast on rack position 4 until vegetables are tender, tossing often, about 35-45 minutes or until the desired doneness. Transfer vegetables to a large platter and let cool.

Pulse pecans in a food processor until coarsely ground. Transfer ground pecans to a small bowl. Stir in grated cheese, parsley, 1 Tablespoon of lemon juice, lemon zest, garlic, and 1 Tablespoon of oil. Season gremolata to taste with salt and pepper. Drizzle vegetables with the remaining 2 Tablespoons of oil and the remaining 1 Tablespoon of lemon juice. Sprinkle gremolata over vegetables just before serving.