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Grill-Roasted Vegetables with Pine Nut Pesto

See full recipe on: Recipe.com



Ingredients

1 pound carrots, cut into 1-inch pieces
1 pound parsnips, cut into 1-inch pieces
1 pound brussels sprouts, halved lengthwise
1 2 1/2-pound butternut squash, peeled, seeded, and cut into 1/2-by-1 1/2-inch pieces
2 large shallots, cut into 1/2-inch wedges
6 thyme sprigs
1/2 cup extra-virgin olive oil
salt and freshly ground pepper
1/4 cup plus 2 tablespoons pine nuts
1 tablespoon unsalted butter
1 large garlic clove, thinly sliced
1/4 cup freshly grated parmigiano-reggiano cheese

Nutrition 12 servings

Per Serving % Daily Value
Calories 241
Fat 14g 21%
Carbs 28g 9%
Protein 4g 9%
Fiber 7g 28%
Cholesterol 5mg 1%
Sodium 64mg 2%
     
Fat
Carbs
Protein

Preparation






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