Roasted Fall Vegetables with Sunflower and Herb Gremolata

• 1/2 red onion, sliced into ½” chunks
• 2 beets, peeled and chopped into 1” chunks
• 1 large sweet potato, peeled and chopped in 1” chunks
• 2 cups Brussels sprouts, trimmed and halved
• 2 Tbsp olive oil
• Gremolata:
• 2 cloves garlic, finely grated or chopped
• 1/2 cup fresh flat leaf parsley, chopped to super-fine consistency
• 2 Tbsp fresh sage, chopped to super-fine consistency
• 1/4 cup roasted sunflower seeds, roughly chopped
• Juice and zest of 1 small lemon
• 2 Tbsp olive oil
• Salt & pepper

Preheat oven to 400°F. Toss vegetables in olive oil and scatter evenly across an uncoated aluminum baking sheet. Roast on a middle oven rack for 20-30 minutes, stirring vegetables to flip half way through. (This ensures even browning)

Meanwhile, mix all ingredients for Gremolata in a bowl until fully combined. (Alternately, use a food processor to create a fine, pesto-like consistency). Once vegetables are tender and can be pierced with a fork, remove from oven and allow to cool for 2-3 minutes. Spoon gremolata mixture onto vegetables and stir to combine. Serve immediately.