Roasted Vegetables with Pecan Gremolata
['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, cut into 1-inch-thick wedges', '1 1/4 pounds brussels sprouts, trimmed, halved', '6 tablespoons olive oil, divided', '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 peel', '1 small garlic clove', 'minced']
Preheat oven to 425°F. Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.
Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice. Sprinkle gremolata over vegetables just before serving.
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