Vegetarian

Roasted Vegetables W/Balsamic-Pesto Reduction is for Side Dish.

Roasted Vegetables W/Balsamic-Pesto Reduction takes 10 minutes to prepare.

Roasted Vegetables W/Balsamic-Pesto Reduction takes 45 minutes to cook.

Roasted Vegetables W/Balsamic-Pesto Reduction makes 8 servings.

The ingredients for Roasted Vegetables W/Balsamic-Pesto Reduction are:

-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

Here is how you make Roasted Vegetables W/Balsamic-Pesto Reduction:

-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 minutesServe hotServing Size: Makes roughly 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user CMMORAN22.

The nutritional information for Roasted Vegetables W/Balsamic-Pesto Reduction is:

• 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

The dietary needs meet for Roasted Vegetables W/Balsamic-Pesto Reduction is Vegan