Roasted Vegetables with Carrot Top Pesto for Meal Prep

• 1 lb Brussels sprouts cleaned and halved
• 1 head cauliflower cleaned and cut into medium pieces
• 2 bunches whole carrots (tops reserved for pesto) cleaned and cut in half lengthwise and widthwise
• 1 ea butternut squash peeled, seeded and cut into ¼" thick half moons
• 1 ea acorn squash seeded and cut into 12 wedges
• 1 ea delicata squash seeded and cut into ¼" thick half moons
• 2 large red onions peeled and cut into ¼" thick slices
• 2 ea broccoli crowns cleaned and cut into medium pieces
• 1 ea lemon zested
• 1 c avocado oil
• 1 tsp kosher salt
• 1 tsp ground black pepper

Carrot Top Pesto

• 2 bunches carrot tops fronds picked and thick stems removed
• 1 ea orange juiced and zested
• 1 clove garlic
• ¼ c Parmesan cheese grated
• ¼ c avocado oil
• 1 tsp kosher salt
• ½ tsp ground black pepper