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In a gargantuan bowl, toss the carrots and parsnip objects with the brussels sprouts, butternut squash, shallots, thyme sprigs and 1/4 cup of the olive oil. Season generously with salt and pepper.
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Preheat a gasoline grill to high warmth (about 425°). Situation 2 perforated grill pans straight away on the grate to warmth for approximately 10 minutes. Divide the vegetables between the grill pans and grill over high warmth, stirring and turning as soon as in a whereas, except they are refined and frivolously charred in spots, about 50 minutes. Alternatively, roast the vegetables in a gargantuan roasting pan in a 425° oven, stirring them as soon as in a whereas.
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Within the intervening time, in a shrimp skillet, warmth 1 tablespoon of the olive oil. Add the pine nuts and cook over low warmth, stirring continuously, except they are frivolously browned, about 2 minutes. Add the butter and garlic and cook, stirring, except the pine nuts are browned and the garlic is golden, about 2 minutes. Let frosty, then switch to a mini processor. Add the grated cheese and the closing 3 tablespoons of olive oil and pulse to a fats puree. Season the pine nut pesto with salt.
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Switch the vegetables to a gargantuan bowl and toss with the pine nut pesto. Again scorching or warmth.
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The pine nut pesto could per chance even be refrigerated overnight. Bring to room temperature earlier than continuing.