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