Meatless Monday: 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 vinegar, brings out the nutty flavors.
Rosemary Balsamic Roasted Vegetables
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 (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 3/4-inch cubes
3 tablespoons balsamic vinegar
3 teaspoons extra virgin olive oil
2 teaspoons no-calorie sweetener (granulated)
2 tablespoons fresh, chopped rosemary or 2 teaspoons dried rosemary
2 clove fresh, minced garlic
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon salt

Preheat oven to 375. Spray 9 x 13 baking dish with cooking spray. Thoroughly wash all vegetables, cut and toss together in large bowl. In small bowl, whisk together vinegar, oil, no-calorie sweetener, rosemary, garlic, onion powder, pepper and salt. Pour over vegetable mixture and toss well. Pour vegetable mixture into prepared 9 x 13 baking dish. Bake in preheated oven for 30 to 35 minutes, stirring once, until all vegetables pierce easily with a fork. Serves 8
Nutritional Analysis—Calories: 98; fat: 2.1g; cholesterol: 0g; sodium: 170mg; fiber: 5g; sugars: 8g; protein: 3g

From American Heart Association News

Enjoy Seasonal Flavors Without Derailing Health

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