Roasted Root Vegetables With Walnut Pesto

Ingredients:

• 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:

1. Preheat oven to 425°.
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 425° 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.