Rosemary Balsamic Roasted Vegetables

Ingredients

  • 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 % 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

  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.

Nutrition Facts

  • Calories – 98
  • Total Fat – 2.19
  • Saturated Fat – 0.3g
  • Trans Fat – 0.0 g
  • Polyunsaturated Fat – 0.3g
  • Monounsaturated Fat – 1.3g
  • Cholesterol – 0.0 mg
  • Sodium – 170 mg
  • Total Carbohydrate – 19 g
  • Dietary Fiber – 5g
  • Sugars – 8g
  • Protein – 3g
  • Dietary Exchanges – 1/2 fat, 3 vegetable