Grill-Roasted Vegetables with Pine Nut Pesto recipe for managing PCOS and pregnancy on Fertility Che

Ingredients

• 1 pound carrots, cut into 1-inch pieces
• 1 pound parsnips, cut into 1-inch pieces
• 1 pound brussels sprouts, halved lengthwise
• One 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