Dressing roasted vegetables—be it sweet potatoes or summer squashes (pictured) with an herby hazelnut gremolata creates a truly harmonious dish that never fails to please. (We added Burrata, because...why not.)
Finely chop the parsley and place it in a bowl with the lemon zest and garlic. Mix in the hazelnuts. Add oil slowly, until it reaches your desired consistency. Stir in the juice of 1/2 a lemon and salt, to taste. If you want the garlic finer, grate it on a rasp-style grater. Store in an airtight container in the refrigerator for up to 3 days.