These tasty roasted vegetables make a colorful accompaniment to any meal Want to unlock vegetables’ natural sweetness? Try roasting them. These flavorful roasted vegetables will leave everyone wanting more. Makes 8 servings. Ingredients ½ pound Brussels sprouts, trimmed and halved ½ medium cauliflower cut into florets 4 carrots, sliced […]
Click here to view original web page at www.geisinger.org
These tasty roasted vegetables make a colorful accompaniment to any meal
Want to unlock vegetables’ natural sweetness? Try roasting them. These flavorful roasted vegetables will leave everyone wanting more.
Makes 8 servings.
Ingredients
- ½ pound Brussels sprouts, trimmed and halved
- ½ medium cauliflower cut into florets
- 4 carrots, sliced
- ½ pound beets, peeled and cubed
- ½ pound turnips, peeled and cubed
- ⅓ pound sweet potatoes, peeled and cubed
- 3 tablespoons balsamic vinegar
- 3 teaspoons extra virgin olive oil
- 2 teaspoons no-calorie sweetener
- 3 tablespoons fresh, chopped rosemary
- 3 teaspoons dried rosemary
- 2 medium garlic cloves, minced
- 1 teaspoon onion powder
- ½ teaspoon pepper
- ¼ teaspoon salt
Directions
- Preheat oven to 375˚F.
- Lightly spray a baking dish with cooking spray.
- Place all the vegetables in a large bowl.
- Whisk together the vinegar, oil, no-calorie sweetener, rosemary, garlic, onion powder, pepper and salt. Pour over the vegetable mixture, tossing to coat.
- Pour the vegetable mixture into the baking dish. Bake, stirring once, for 30 to 35 minutes or until all the vegetables are tender when easily pierced with a fork.
Nutrition per serving: 98 calories, 0g fat, .3g saturated fat, 19g carbs, 5g fiber, 3g protein, 170mg sodium
Adapted from heart.org
This recipe was republished from The Circle magazine, a monthly publication of Geisinger’s Silver Circle program. Subscribe now.
Next steps:
Looking for more? Explore our dietitian-approved recipes
