Roasted Root Vegetables With Walnut Pesto
|Sliced carrots||1 Pound (3 Cups, 1 Inch Thick)|
|Sliced parsnip||1 Pound (3 Cups, 1 Inch Thick)|
|Cubed peeled turnip||3 Cup (48 tbs) (1 Inch)|
|Halved brussels sprouts||1 Pound (3 Cups)|
|Shallots||2 , peeled and quartered|
|Onion||1 Large, cut into 8 wedges|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Basil leaves||2 Cup (32 tbs)|
|Grated parmigiano reggiano||1 Ounce (1/2 Cup)|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs), toasted|
|Extra virgin olive oil||4 Teaspoon|
|Fresh lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), peeled|
Preheat oven to 4250.
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 1/4 teaspoon salt and 1/2 teaspoon black pepper; toss.
Bake at 4250 for 1 hour or until browned.
Transfer vegetable mixture to a large bowl.
To prepare pesto, combine basil and the remaining ingredients in a food processor; process until smooth, scraping sides.
Spoon pesto over vegetable mixture; toss well.