Roasted Root Vegetables With Walnut Pesto

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 3 cups sliced carrots (sliced 1-inch thick, about 1 pound)
• 3 cups sliced parsnips (sliced 1-inch thick, about 1 pound)
• 3 cups cubed peeled turnips
• 3 cups trimmed halved brussels sprouts (about 1 pound)
• 2 shallots, peeled and quartered
• 1 large onion, cut into 8 wedges
• cooking spray
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 cups basil leaves
• 1/4 cup grated fresh parmigiano-reggiano cheese
• 1/4 cup coarsely chopped walnuts, toasted
• 4 teaspoons extra virgin olive oil
• 2 tablespoons water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1 garlic clove, peeled

Recipe

• 1 preheat oven to 425°.
• 2 to prepare vegetables, place first 6 ingredients in a single layer on a jelly-roll pan coated with cooking spray. lightly coat vegetable mixture with cooking spray. sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss. bake at 425° for 1 hour or until browned. transfer vegetable mixture to a large bowl.
• 3 to prepare pesto, combine basil leaves and remaining ingredients in a food processor; process until smooth, scraping sides. spoon basil mixture over vegetable mixture, and toss to coat.