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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

Description

Quintessential Fall Vegetables -- Brussels Sprouts, Parsnips, Butternut Squash, And Carrots -- Get Cooked On The Grill, Then Tossed In A Cheesy Pine Nut Pesto.

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