Roasted Vegetables W/Balsamic-Pesto Reduction

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Roasted Vegetables W/Balsamic-Pesto Reduction calories by ingredient
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Number of Servings: 8


    -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


Stir/toss the vegetables during baking to encourage even cooking :-)


-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.

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