Rosemary Balsamic Roasted Vegetables

Makes 8 Servings


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


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.

Nutritional Information

Calories 100
Fat 2g
Cholesterol 0mg
Sodium 170mg
Carbohydrates 19g
Sugars 8g
Protein 3g


Recipe courtesy of

Items of Interest

May 22, 2017 Fruits, Vegetables and Other Produce, Recipes