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1
In a large bowl, toss the carrots and parsnip pieces with the brussels sprouts, butternut squash, shallots, thyme sprigs and 1/4 cup of the olive oil.
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2
Season generously with salt and pepper.
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3
Preheat a gas grill to high heat (about 425).
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4
Place 2 perforated grill pans directly on the grate to heat for about 10 minutes.
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5
Divide the vegetables between the grill pans and grill over high heat, stirring and turning occasionally, until they are tender and lightly charred in spots, about 50 minutes.
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6
Alternatively, roast the vegetables in a large roasting pan in a 425 oven, stirring them occasionally.
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7
Meanwhile, in a small skillet, heat 1 tablespoon of the olive oil.
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8
Add the pine nuts and cook over low heat, stirring constantly, until they are lightly browned, about 2 minutes.
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9
Add the butter and garlic and cook, stirring, until the pine nuts are browned and the garlic is golden, about 2 minutes.
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10
Let cool, then transfer to a mini processor.
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11
Add the grated cheese and the remaining 3 tablespoons of olive oil and pulse to a chunky puree.
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12
Season the pine nut pesto with salt.
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13
Transfer the vegetables to a large bowl and toss with the pine nut pesto.
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14
Serve hot or warm.
