Grill Roasted Vegetables with Pine Nut Pesto Recipe

1. 1

   In a large bowl, toss the carrot and parsnip piece with the Brussels sprouts, butternut squash, shallot, thyme sprigs, and A 1/4 cup of the olive oil.

2. 2

   Season generously with salt and pepper.

3. 3

   Preheat a grill to high heat (about 425).

4. 4

   Place 2 perforated grill pans directly on the grate to heat for about 10 minute.

5. 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 spot.

6. 6

   About 50 minutes.

7. 7

   Alternatively, roast the vegetables in a large roasting pan in a 425 oven, stirring them occasionally.

8. 8

   Meanwhile, in a small skilled, heat 1 tablespoon of the olive oil, Add the pine nuts and cook over low heat, stirring constantly, until they are lightly browned, about 2 minutes.

9. 9

   Add the butter and garlic and cook, stirring, until the pine nuts are browned and the garlic is golden, about 2 minutes.

10. 10

    Let cook, and then transfer to a mini processor.

11. 11

    Add the grated cheese and the remaining 3 tablespoons of olive oil and pulse to a chunky puree.

12. 12

    Season the pine nut pesto with salt.

13. 13

    Transfer the vegetables to a large bowl and toss with the pine nut pesto.

14. 14

    Serve hot or warm.

No additional tips available.