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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

  1. Preheat oven to 375˚F.
  2. Lightly spray a baking dish with cooking spray.
  3. Place all the vegetables in a large bowl.
  4. Whisk together the vinegar, oil, no-calorie sweetener, rosemary, garlic, onion powder, pepper and salt. Pour over the vegetable mixture, tossing to coat.
  5. 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.

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