Roasted Vegetables W/Balsamic-Pesto Reduction
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
-Brussel Sprouts, About 2 C. (cut in half)-Green Bean, Fresh, 2 cup (cut in half) -sweet yellow onion, raw (1 medium onion chopped)-Zucchini, 1 cup, sliced -Balsamic Vinegar, 4 Tbsp -Pesto Spread, 1-2 Tbsp.-Olive Oil, 1.5 1tsp
-Preheat oven to 350
-Combine sprouts and onion with olive oil in a bowl and stir to coat
-Pour onto a large baking dish and bake for 110 minutes
-Meanwhile, combine balsamic and pesto over low heat and bring to a light simmer
-After 10 minutes, remove the balsamic mixture from heat *and add the green beans to the sprouts, toss lightly and bake together for 10 more minutes
-Add the zucchini, toss lightly again, and drizzle balsamic reduction over vegetables, toss, and bake 10-15 more minutes
Serve hot
Serving Size: Makes roughly 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CMMORAN22.
-Combine sprouts and onion with olive oil in a bowl and stir to coat
-Pour onto a large baking dish and bake for 110 minutes
-Meanwhile, combine balsamic and pesto over low heat and bring to a light simmer
-After 10 minutes, remove the balsamic mixture from heat *and add the green beans to the sprouts, toss lightly and bake together for 10 more minutes
-Add the zucchini, toss lightly again, and drizzle balsamic reduction over vegetables, toss, and bake 10-15 more minutes
Serve hot
Serving Size: Makes roughly 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CMMORAN22.
Nutritional Info Amount Per Serving
- Calories: 65.8
- Total Fat: 2.1 g
- Cholesterol: 1.0 mg
- Sodium: 43.5 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 3.3 g
- Protein: 2.8 g
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