Roasted Root Vegetables with Walnut Pesto

Ingredients

• 2 cups basil leaves 
• 0.3 teaspoon pepper black freshly ground
• 1 pound brussels sprouts trimmed halved
• 1 pound carrots 1-inch-thick ()
• 4 teaspoons olive oil extravirgin
• 1  garlic clove peeled
• 1 tablespoon juice of lemon fresh
• 1 large onion cut into 8 wedges
• 1 ounce parmigiano-reggiano fresh grated
• 1 pound parsnips 1-inch-thick ()
• 0.5 teaspoon salt 
• 2  shallots peeled quartered
• 3 cups turnip cubed peeled (1-inch)
• 0.3 cup walnuts toasted coarsely chopped
• 2 tablespoons water 

Equipment

• food processor
• bowl
• frying pan
• oven

Directions

1. Preheat oven to 42
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.
3. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss.
4. Bake at 425 for 1 hour or until browned.
5. Transfer vegetable mixture to a large bowl.
6. 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.