Roasting vegetables brings out their natural sweetness and deliciousness.
Nutrition Facts
Rosemary Balsamic Roasted Vegetables
Calories
Protein
FiberNutrition 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 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.
-
Preheat the oven to 375ËšF. -
Lightly spray 13 x 9 x 2-inch baking dish with cooking spray. -
Place all the vegetables in a large bowl. -
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. -
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.
