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
How to Make It
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.
A moderate hit at Thanksgiving. Found that the sprouts, shallots & onion cooked faster than the roots-next time add them in later. Cooked way down in volume, not enough to serve 10. Made the pesto a day ahead-despite best efforts at airtight storage the top browned-just mixed it in.
LOVED the recipe...but you guys list the wrong temp and time. I just followed it to a T and took out burned veggies. My husband, a cook, looked at the recipe and said the recommended temp and time were way off. He suggested 350 for 25 minutes. We are salvaging some of the veggies and starting over.