Roasted Root Vegetables with Pine Nut Pesto


½ pound carrots cut into 1 inch pieces
½ pound turnip roots, peeled and quartered
½ pound sweet potatoes, peeled and cut into 1 inch pieces
1 pound parsnips cut into 1 inch pieces
1 pound Brussels sprouts, halved lengthwise
1 large eggplant, peeled and cut in 1 ½ inch pieces
2 large shallots cut in half
4 thyme sprigs
½ cup extra virgin olive oil
Salt and pepper
¼ cup pine nuts
2 large cloves garlic, minced
1 tablespoon butter
¼ cup of parmesan cheese

Preheat oven to 475 degrees. In a large bowl toss vegetables, shallots, thyme and ¼ cup of olive oil. Season plentiful with salt and pepper. Roast in the oven for 35 – 40 minutes, or until vegetables are tender. Meanwhile in a small skillet 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 – 3 minutes. Add the butter and garlic and cook, stirring, until the pine nuts are browned and the garlic is golden, about 2 minutes. Let cool, then transfer to a small processor. Add the parmesan cheese and the remaining 3 tablespoons of olive oil and pulse. Season the pine nut pesto with salt. Toss vegetables with pesto and serve.