Preheat your oven to 435°F and prep your vegetables.

Wash and peel your carrots and beet root. Wash and dry your potatoes and broccoli and cut your large onion in half then peel one half.

Cut your carrots in half, lengthwise.

Cut your beet into thick rounds.

For the onion, simple cut into 2 or 3 large segments keeping the layers in tact.

Cut your small potatoes into quarters and cut your broccoli into large pieces.

Arrange your vegetables on a parchment lined baking sheet then drizzle with olive oil and sprinkle over the salt and black pepper.

Roast the vegetables at 435°F for 20 minutes then using tongs, flip the vegetables so that each side roasts evenly and roast again for another 15 minutes.

While the vegetables roast, make the pesto.

Start by adding toasting your pine nuts.

Add the pine nuts to a dry skillet then toast on medium-high heat, making sure to shake the skillet often so that the pine nuts toast evenly and do not burn.

As soon as you see that the pine nuts are lightly golden brown, turn off the heat and move the pine nuts to a small bowl.

Next, wash your basil and remove any of the hard stems then add to your food processor (or blender).

To your food processor with the basil, add the toasted pine nuts, one large and peeled garlic clove and freshly grated parmesan cheese.

Pulse until all of the basil leaves are chopped into small pieces.

Add the salt, pepper, lemon juice and half of the olive oil.

Blend until smooth then add the remainder of the olive oil and honey (if desired) and blend again for 10-20 seconds or until very smooth.

Give the pesto a taste and adjust salt and/or pepper if needed.

Time to eat these vegetables with the pesto!

If you are serving this as a side dish, add all of the vegetables to a serving platter and the pesto to a small dish or jar.