Roasted Root Vegetables with Walnut Pesto Recipe

Ingredients

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• Vegetables: shopping list
• 3 cups sliced carrots shopping list
• 3 cups sliced parsnips shopping list
• 3 cups cubed, peeled turnip shopping list
• 3 cups trimmed, halved Brussels sprouts shopping list
• 2 shallots, peeled, quartered shopping list
• 1 lg. onion, cut into 8 wedges shopping list
• Pesto (if making ahead, let stand for bout 15 minutes at room temperature before tossing with vegetables): shopping list
• 2 cups basil leaves shopping list
• 1/4 cup grated parmigiano-Reggiano shopping list
• 1/4 cup coarsely chopped walnuts, toasted shopping list
• 4 t EVOO shopping list
• 2 T water shopping list
• 1 T fresh lemon juice shopping list
• 1/2 t salt shopping list
• 1 garlic clove, peeled shopping list