Grill-Roasted Vegetables with Pine Nut Pesto

Name: Grill-Roasted Vegetables with Pine Nut Pesto
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams brussels sprouts, halved lengthwise; 1 kilograms butternut squash—peeled, seeded and cut into 1/2-by-1 1/2-inch pieces; 454 grams carrots, cut into 1-inch pieces; 1 large garlic clove, thinly sliced; 118 milliliters extra-virgin olive oil; 59 milliliters freshly grated Parmigiano-Reggiano cheese; 454 grams parsnips, cut into 1-inch pieces; 59 milliliters pine nuts; 12 servings Salt and freshly ground pepper; 2 larges shallots, cut into 1/2-inch wedges; 6 thyme sprigs; 1 Tbsp unsalted butter

Grill-Roasted Vegetables with Pine Nut Pesto is a gluten free and primal side dish. This recipe serves 12. One serving contains 222 calories, 4g of protein, and 13g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, thyme sprigs, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

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. Season generously with salt and pepper.

Ingredients you will need

Brussels Sprouts

Butternut Squash

Salt And Pepper

Fresh Thyme

Olive Oil

Shallot

Carrot

Parsnip

Equipment you will use

Bowl

Preheat a gas grill to high heat (about 425).

Equipment you will use

Grill

Place 2 perforated grill pans directly on the grate to heat for about 10 minutes. 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. Alternatively, roast the vegetables in a large roasting pan in a 425 oven, stirring them occasionally.

Ingredients you will need

Vegetable