Rosemary Balsamic Roasted Vegetables

Rosemary Balsamic Roasted Vegetables
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Rosemary Balsamic Roasted Vegetables

Roasting vegetables, like Brussels sprouts, cauliflower, carrots, turnips, etc. with a favorite herb like rosemary and a sweet hint of balsamic brings out the nutty flavors.

Nutrition Facts

Rosemary Balsamic Roasted Vegetables

CaloriesCalories

98 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

5g Per Serving

Nutrition Facts

Calories 98
Total Fat 2.1 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.3 g
Cholesterol 0.0 mg
Sodium 170 mg
Total Carbohydrate 19 g
Dietary Fiber 5 g
Sugars 8 g
Protein 3 g

Dietary Exchanges
1/2 fat, 3 vegetable

Ingredients

Servings  8  

  • Cooking spray
  • 1/2 lb, Brussels sprouts, brown ends trimmed off and cut in half
  • 1/2 medium cauliflower (cut into florets)
  • 4 medium carrots (peeled, sliced)
  • turnips, peeled and chopped into 1/2 inch cubes
  • beets, peeled and chopped into 1/2 inch cubes
  • sweet potato (peeled, optional) cut into ¾ inch cubes
  • 3 Tbsp. balsamic vinegar
  • 3 tsp. extra virgin olive oil
  • 2 tsp. no-calorie sweetener (granulated)
  • 2 Tbsp. fresh, chopped rosemary OR
  • 2 tsp. dried rosemary
  • 2 clove fresh, minced garlic
  • 1 tsp. onion powder
  • 1/2 tsp. pepper
  • 1/4 tsp. salt

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 375.
  2. Spray 9 x 13 baking dish with cooking spray.
  3. Thoroughly wash all vegetables, cut and toss together in large bowl.
  4. In small bowl, whisk together vinegar, oil, no-calorie sweetener, rosemary, garlic, onion powder, pepper and salt. Pour over vegetable mixture and toss well.
  5. Pour vegetable mixture into prepared 9 x 13 baking dish. Bake in preheated oven for 30-35 minutes, stirring once, until all vegetables pierce easily with a fork.

 

Roasting vegetables, like Brussels sprouts, cauliflower, carrots, turnips, etc. with a favorite herb like rosemary and a sweet hint of balsamic brings out the nutty flavors.

Nutrition Facts

Rosemary Balsamic Roasted Vegetables

CaloriesCalories

98 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

5g Per Serving
×
Calories 98
Total Fat 2.1 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.3 g
Cholesterol 0.0 mg
Sodium 170 mg
Total Carbohydrate 19 g
Dietary Fiber 5 g
Sugars 8 g
Protein 3 g

Dietary Exchanges
1/2 fat, 3 vegetable

Ingredients

Servings  8  

  • Cooking spray
  • 1/2 lb, Brussels sprouts, brown ends trimmed off and cut in half
  • 1/2 medium cauliflower (cut into florets)
  • 4 medium carrots (peeled, sliced)
  • turnips, peeled and chopped into 1/2 inch cubes
  • beets, peeled and chopped into 1/2 inch cubes
  • sweet potato (peeled, optional) cut into ¾ inch cubes
  • 3 Tbsp. balsamic vinegar
  • 3 tsp. extra virgin olive oil
  • 2 tsp. no-calorie sweetener (granulated)
  • 2 Tbsp. fresh, chopped rosemary OR
  • 2 tsp. dried rosemary
  • 2 clove fresh, minced garlic
  • 1 tsp. onion powder
  • 1/2 tsp. pepper
  • 1/4 tsp. salt

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 375.
  2. Spray 9 x 13 baking dish with cooking spray.
  3. Thoroughly wash all vegetables, cut and toss together in large bowl.
  4. In small bowl, whisk together vinegar, oil, no-calorie sweetener, rosemary, garlic, onion powder, pepper and salt. Pour over vegetable mixture and toss well.
  5. Pour vegetable mixture into prepared 9 x 13 baking dish. Bake in preheated oven for 30-35 minutes, stirring once, until all vegetables pierce easily with a fork.