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Naturals® Big Sheet Baking Pan

Naturals® Big Sheet Baking Pan

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Roasted Fall Vegetables with Sunflower and Herb Gremolata

PREP: 15 MINUTES

COOK: 25 MINUTES

SERVINGS: 4 SERVINGS

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Delicious roasted veggie combination made on our Naturals Big Sheet with a unique and flavorful sunflower herb gremolata mixture. Serve these roasted vegetables on Thanksgiving or as delightful dinner side dish.

Ingredients

  • 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

Directions

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.

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Product Used In This Recipe

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Naturals® Big Sheet Baking Pan

Naturals® Big Sheet Baking Pan

SEE PRODUCT