If you’re searching for salt-free side dishes to make for Thanksgiving that will amaze and satisfy your guests try this variation on roasted vegetables from Chef Laura Frankel.
I recently met Chef Laura and sampled this wonderfully tasty dish, at a meeting of my local Mended Hearts chapter, a support group for heart disease survivors.
The dish contains things I never eat, like Brussel Sprouts. Somehow, Chef Laura has made them desirable, a miracle in culinary magic if you ask me.
Happy Thanksgiving! Enjoy!
Here’s the recipe:
Roasted Vegetables with Pumpkin Seed Gremolata
8+ servings as a side
3 large shallots, sliced thinly
1 pound Brussels sprouts, cut in half
2 Sweet potatoes, not peeled, cut into large dice
1 small Acorn or butternut squash, peeled and cut into thin wedges or large dice
2 raw beets, peeled and cut into large dice
1 small celery root, peeled and sliced thinly
3 tablespoons extra virgin olive oil
Freshly cracked black pepper
Line a sheet pan with parchment paper, preheat oven to 400F.
1. Toss vegetables with olive oil and season with salt and pepper. Arrange on lined baking sheet.
2. Roast vegetables in preheated oven for 30-40 minutes, stirring occasionally, until golden brown and tender.
3. Arrange vegetables on serving platter and sprinkle generously with Gremolata.
½ cup pumpkin seeds
3 tablespoons finely chopped flat leaf parsley
6 cloves garlic, grated on a microplane
Pinch of crushed red chili flakes
Zest and juice of 1 lemon
Zest of 1 orange
2 fresh sage leaves
¼ cup extra virgin olive oil
1. Toast pumpkin seeds in a dry medium saute pan over medium heat, stirring occasionally, until they pop. Transfer seeds to a food processor.
2. Pulse toasted seeds, parsley, garlic, chili flakes, zest and juice, sage leaves and extra virgin olive oil until a coarse mixture is formed.
3. Sprinkle gremolata on top of roasted vegetables, roasted chicken, fish and turkey.