Roasted Vegetables With Pecan Gremolata

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
276
FAT
63%
CHOL
2%
SOD
10%

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Ingredients for 8 servings

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, cut into 1-inch-thick wedges

1 1/4 pounds brussels sprouts, trimmed, halved

6 tablespoons olive oil, divided

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 peel

1 small garlic clove, minced

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