Roasted Root Vegetables With Walnut Pesto

• Vegetables
• 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
• Pesto
• 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

1. Preheat oven to 425u0b0.
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 425u0b0 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.

vegetables, carrots, parsnips, brussels, shallots, onion, cooking spray, salt, fresh ground black pepper, pesto, basil, cheese, walnuts, extra virgin olive oil, water, lemon juice, salt, garlic

Taken from www.food.com/recipe/roasted-root-vegetables-with-walnut-pesto-309929 (may not work)