ROASTED ROOT VEGETABLES WITH WALNUT PESTO

Roasted Root Vegetables With Walnut Pesto image

Provided by CaliforniaJan

Categories Onions

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 122.1, Fat 4.8, SaturatedFat 0.8, Cholesterol 1.4, Sodium 330, Carbohydrate 18.3, Fiber 5.1, Sugar 6.5, Protein 3.8