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Roasted Root Vegetables with Mandarin and Thyme

Gremolata is a chopped herb condiment that tops a perfect side dish of parsnips and carrots. Chef Curtis Stone puts an oriental twist on this typically Italian dish, featured on The Biggest Loser.

Calories 90; Total Fat 2g; Sat Fat 0g; Cholesterol 0mg; Sodium 50mg; Total Carb 17g; Dietary Fiber 5g; Sugar 7g; Protein 1g
Yield: 12


  • 2 lb parsnips, peeled, cut into 1 inch pieces
  • 1 1/2 lb baby carrots, peeled, cut into 1 inch long pieces
  • 2 teaspoons extra virgin olive oil

For the Mandarin Gremolata:

  • 1 tangerine, zest and juice of (1/3 cup)
  • 3 sprigs fresh thyme, cleaned from the stem, just the leaves
  • 1 shallot chopped finely
  • 2 teaspoon fresh tarragon, chopped finely
  • 2 teaspoon sherry vinegar
  • 2 teaspoon finely chopped chives
  • 1 Tablespoon extra virgin olive oil


  1. Pre heat oven to 375F. Place 2 empty baking trays in oven to preheat as well.
  2. Toss parsnips with 1 tablespoon of oil and season with pepper. In separate bowl repeat the same with Carrots.
  3. Remove preheated trays from oven, place parsnips in single layer on one tray and place back in oven. Repeat the same with carrots.
  4. To make the Gremolata, combine all the ingredients together and mix well.
  5. When the vegetables are cooked, put in a mixing bowl and combine the Gremolata.
  6. Place on large platter and serve family style.

Source: The Biggest Loser

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