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Rosemary Balsamic Roasted Vegetables

Source of Recipe

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Rosemary Balsamic Roasted Vegetables

heart.org/simplecooking.
© 2015 American Heart Association
Presented by: Splenda
Exchanges
Serves 8 (3/4-cup ea.)

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.

Ingredients:
• 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 and sliced (1/4 inch rounds)
• 1/2 lb. turnips, peeled and chopped into 1/2 inch cubes
• 1/2 lb. beets, peeled and chopped into 1/2 inch cubes
• 1 small sweet potato (peeled, optional) cut into 3/4 inch cubes
• 3 Tbsp. balsamic vinegar
• 3 tsp. extra virgin olive oil
• 2 tsp. no-calorie sweetener, granulated, 1 packet
• 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:
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 and pepper. 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.

One 3/4-cup serving equals: 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; Carbohydrates 19 g; Fiber 5 g; Sugars 8 g; Protein 3 g ++++ Exchanges: 3 vegetable, 1/2 fat