I might have to make it my life's mission to discover everything that you can put gremolata on, because it is fracking delicious.
This is one of Jack Bishop's "spring" recipes, but to "fall" it up, I roasted carrots in place of the mini artichokes. From where I sit, I think you could take any root vegetable, roast it, and add a gremolata to it. The combination of roasting plus lemony-garlicky-parsley(-y?)-fennelly goodness is out of this world.
We're giving this dish 5 stars. Tommie had to force himself to not get thirds. I wonder what veggies I can roast next...
