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

Per Serving: 
Calories 100
Fat 2g
Cholesterol 0mg
Sodium 170mg
Carbohydrates 19g
Sugars 8g
Protein 3g
Dietary Fiber 5g


Recipe courtesy of Splenda.com.

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