Roasted Root Vegetables With Walnut Pesto - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425\u00b0.
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\u00b0 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.