These are the veggies I always bring to Christmas and Thanksgiving. They are to die for!
1 lb carrots cut into 1 inch pieces
1 lb parsnips cut into 1 inch pieces
1 lb brussel sprouts halved lengthwise
1 2.5 lb butternut squash seeded and cut into .5 inch pieces
6 thyme sprigs
Toss veggies with .25 cup of olive oil. Season with salt and pepper. Roast @ 425 for 50 minutes stirring halfway.
Pesto
.25 cup olive oil
.25 cup plus 2 Tbs pine nuts
1 large garlic clove minced
.25 cup freshly grated Parmigiano Reggiano cheese
1 Tbs unsalted butter (omit for dairy free recipe)
In skillet, heat 1 Tbs olive oil. Add pine nuts and brown over low heat. Add butter and garlic and stir until garlic is golden (about 2 minutes). Let cool and transfer to Vitamix. Add grated cheese and remaining 3 Tbs olive oil and pulse to puree. Season with salt.
Transfer veggies to a large bowl and toss with pine nut pesto.
