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Rosemary Balsamic Roasted Vegetables Recipe

Serves: 
8
0 minutes
Calories per serving: 100
Heart Healthy

Recipe Ingredients

Cooking spray
1/2 pound Brussels sprouts, brown ends trimmed off and cut in half
1/2 medium cauliflower, cut in to florets
4 medium carrots, peeled and sliced (1/4 inch rounds)
1/2 pound turnips, peeled and chopped in to 1/2 inch cubes
1/2 pound beets, peeled and chopped in to 1/2 inch cubes
1 small sweet potato (peeled, optional) cut in to 3/4 inch cubes
3 tablespoons balsamic vinegar
3 teaspoons extra virgin olive oil
2 teaspoons (or 1 packet) SPLENDA® No Calorie Sweetener
2 tablespoons fresh chopped rosemary (or 2 teaspoons dried rosemary)
2 cloves fresh minced garlic
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon salt

Preparation

Preheat oven to 375° F.

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 30-35 minutes, stirring once, until all vegetables pierce easily with a fork.

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Nutrition Info Per Serving

Nutrition Info Per Serving 8 Servings, Serving Size: 3/4 cup

Calories
100
Calories From Fat
20
Total Fat
2
g
Saturated Fat
0
g
Cholesterol
0
mg
Sodium
170
mg
Total Carbs
19
g
Dietary Fiber
5
g
Sugars
8
g
Protein
3
g

Conversion Chart

Want to turn your favorite dessert recipe into a less added sugar version? Simply select the type of SPLENDA® Product you want to use from the menu below, then the amount of sugar in your recipe. We'll tell you how much SPLENDA® Sweetener to use in place of sugar!

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