Roasted Root Vegetables With Walnut Pesto

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3 cups (1-inch-thick) slices carrot (about 1 pound)

3 cups (1-inch-thick) slices parsnip (about 1 pound)

3 cups (1-inch) cubed peeled turnip

3 cups trimmed halved Brussels sprouts (about 1 pound)

2 shallots, peeled and quartered

1 large onion, cut into 8 wedges

Cooking spray

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups basil leaves

1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano

1/4 cup coarsely chopped walnuts, toasted

4 teaspoons extravirgin olive oil

2 tablespoons water

1 tablespoon fresh lemon juice

1 garlic clove, peeled

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