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
×
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.