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Rosemary Balsamic Roasted Vegetables

Rosemary Balsamic Roasted Vegetables
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Rosemary Balsamic Roasted Vegetables

Roasting vegetables brings out their natural sweetness and deliciousness.

Ingredients

Servings  8  

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

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 375˚F.
  2. Lightly spray 13 x 9 x 2-inch baking dish with cooking spray.
  3. Place all the vegetables in a large bowl.
  4. In a small bowl, whisk together the vinegar, oil, no-calorie sweetener, rosemary, garlic, onion powder, pepper and salt. Pour over the vegetable mixture, tossing to coat.
  5. Pour the vegetable mixture into the baking dish. Bake for 30 to 35 minutes, stirring once, or until all the vegetables are tender when easily pierced with a fork.

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
3 vegetable, 1/2 fat

 
Roasting vegetables brings out their natural sweetness and deliciousness.

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
3 vegetable, 1/2 fat

Ingredients

Servings  8  

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

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 375˚F.
  2. Lightly spray 13 x 9 x 2-inch baking dish with cooking spray.
  3. Place all the vegetables in a large bowl.
  4. In a small bowl, whisk together the vinegar, oil, no-calorie sweetener, rosemary, garlic, onion powder, pepper and salt. Pour over the vegetable mixture, tossing to coat.
  5. Pour the vegetable mixture into the baking dish. Bake for 30 to 35 minutes, stirring once, or until all the vegetables are tender when easily pierced with a fork.
 

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