Ingredients
Vegetables:
- 3 cups (1” thick) slices carrot (about 1 lb.)
- 3 cups (1” thick) slices parsnip (about 1 lb.)
- 3 cups (1”) cubed peeled turnip
- 3 cups trimmed halved Brussels sprouts (about 1 lb.)
- 2 shallots, peeled and quartered
- 1 large onion, cut into 8 wedges
- Cooking spray
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Pesto:
- 2 cups basil leaves
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano
- 1/4 cup coarsely chopped walnuts, toasted
- 4 teaspoons extravirgin olive oil
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1 garlic clove, peeled
Preparation
Preheat oven to 425°.
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.
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.
Yield: 10 servings (serv sz 1 cup)