While the turkey is in the oven, light up the grill and get this delicious side dish going. With a collection of seasonal flavors, this recipe pairs nicely with any Thanksgiving meal, and is a great recipe to pull out for any fall and winter meal.
- 1 lb carrots, cut into 1-inch pieces
- 1 lb parsnips, cut into 1-inch pieces
- 1 lb brussels sprouts, halved lengthwise
- 2 1/2 lbs butternut squash, peeled, seeded, cut into 1 1/2-inch squares
- 6 springs thyme
- 1/2 cups extra-virgin olive oil
- 1 tsp salt and freshly ground pepper/each
- 1/4 cups plus 2 tbsp pine nuts
- 1 tbsp unsalted butter
- 1 large garlic clove, thinly sliced
- 1/4 cups freshly grated Parmigiano-Reggiano cheese
In a large bowl, toss the carrots and parsnip pieces with the Brussels spouts, butternut squash, shallots, thyme sprigs and ¼ cup of the olive oil. Season generously with salt and pepper.
Preheat a gas grill to high heat (about 425 degrees F). 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. Alternately, roast the vegetables in a large roasting pan in a 425 degree F oven, stirring them occasionally.
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 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 mini processor. Add the grated cheese and the remaining 3 tablespoons of olive oil and pulse to a chunky puree. Season the pine nut pesto with salt.
Transfer the vegetables to a large bowl and toss with the pine nut pesto. Serve hot or warm.
(Pine nut pesto can be refrigerated overnight. Bring to room temperature before proceeding.)
Serves: 12
