Roasted Root Veggies with Pecan Gremolata

by: Chef Mike Shannon

Compatible Wolf Appliances:


This root vegetable side dish is topped with gremolata, a green sauce made of chopped parsley, lemon zest, and garlic. Substitute the vegetables with any root vegetable or winter squash.

Prep Time
Cook Time


Convection Roast


  • 1 pound medium carrots, peeled, halved lengthwise, then crosswise
  • 1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise
  • 1 pound turnips, peeled, halved, and cut into 1-inch thick wedges
  • 6 tablespoons olive oil, divided
  • 1 tablespoon salt
  • freshly ground pepper, to taste
  • 3/4 cup pecans
  • 1/4 cup grated parmesan cheese (about 1 ounce)
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon finely grated lemon zest
  • 1 small garlic clove, minced


Preheat the Wolf Convection Oven to Convection Roast Mode at 400°F.

Toss vegetables in a large bowl with 3 tablespoons of oil, salt, and pepper. Transfer to a lined, rimmed baking sheet in a single layer. Roast on rack position 4 until vegetables are tender, tossing often, about 35-45 minutes or until the desired doneness. Transfer vegetables to a large platter and let cool.

Pulse pecans in a food processor until coarsely ground. Transfer ground pecans to a small bowl. Stir in grated cheese, parsley, 1 tablespoon of lemon juice, lemon zest, garlic, and 1 tablespoon of oil. Season gremolata to taste with salt and pepper. Drizzle vegetables with the remaining 2 tablespoons of oil and the remaining 1 tablespoon of lemon juice. Sprinkle gremolata over vegetables just before serving.