This Roasted Veggies with Citrus Gremolata and Polenta is my go-to for a pantry staple dinner. You can mix and match whichever veggies, beans, and sauce options you have on hand to get dinner on the table in 30 minutes or less!Jump to Recipe
What is your go-to recipe for when you just can’t bring yourself to get your butt to the store and instead rely on the staples you have in your kitchen? For me, it’s always a mix of creamy polenta + roasted veggies + beans + some sort of punchy sauce.
You all could have probably guessed that based on the number of times I’ve shared a polenta recipe (what can I say? I’m obsessed) but lately I’ve found an additional obsession: gremolata. It’s bright and citrusy and really adds a vibrant flare to what could otherwise be a pretty boring dish. Plus, it’s so versatile! Traditionally it’s made with parsley and citrus zest but if you don’t have those on hand, why not swap in other fresh herbs and citrus zest? Cilantro and lime? Yes, please. Mint and orange? Why not? A mix of all of those things? Heck yes!
I used rainbow carrots for my roasted veggies because, again, that is what I had on hand but I also love roasting sweet potatoes, onions, and bell peppers if that is what you have. Just make sure that you are cutting your potatoes and carrots into smaller pieces than your onions and bell peppers because they will take longer to roast.
I also am calling this gremolata a citrus gremolata since I’m using more than lemon zest. The addition of the orange zest really bring out a vibrant punch to keep each bite interesting and addictive!
This Roasted Veggies with Citrus Gremolata and Polenta is my go-to for a pantry staple dinner. You can mix and match whichever veggies, beans, and sauce options you have on hand to get dinner on the table in 30 minutes or less!
- 1 bunch flat-leaf parsley washed and dried completely
- 1 garlic clove peeled and minced
- zest of 1 lemon
- zest of 1 orange
- 1 cup polenta
- 2 cups evenly chopped veggies (such as carrots, bell peppers, onions, etc)
- 1 15-oz can of chickpeas
- 2 Tbsp olive oil + extra for serving
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp salt
- Dash of pepper
Make sure the parsley is completely dry, Remove leaves from stems and discard stems. Finely chop parsley leaves and then toss with garlic and citrus zest. Set aside.
Bring 3 cups salted water to a boil in a medium saucepan. Slowly add polenta and reduce heat. Cook, stirring often, for 5 minutes. Remove from heat, cover, and set aside until ready to serve.
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place veggies and chickpeas on baking sheet and toss with olive oil, smoked paprika, chili powder, salt, and pepper.
Roast for 20-30 minutes, tossing halfway through, or until the veggies are softened and starting to brown around the edges.
Divide the polenta between bowls and then top with roasted veggies, chickpeas, and gremolata. Drizzle with additional olive oil (optional) and season with more salt and pepper. Serve right away.
Interested in other polenta recipes? I’ve got you covered: