Dirigo Dish: Rosemary Balsamic Roasted Vegetables

Ring in the New Year with a delicious heart healthy recipe from the American Heart Association. Load up on healthy new recipes over at www.heart.org!

Ingredients

Cooking spray

1/2 lb. Brussels sprouts, brown ends trimmed off and cut in half

1/2 medium cauliflower, cut into florets

4 medium carrots, peeled and sliced (1/4 inch rounds)

1/2 lb. turnips, peeled and chopped into ½ inch cubes

1/2 lb. beets, peeled and chopped into ½ inch cubes

1 small sweet potato (peeled, optional) cut into ¾ inch cubes

3 Tbsp. balsamic vinegar

3 tsp. extra virgin olive oil

2 tsp. no-calorie sweetener, granulated, 1 packet

2 Tbsp. fresh, chopped rosemary OR 2 tsp. dried rosemary

2 clove fresh, minced garlic

1 tsp. onion powder

1/2 tsp. pepper

1/4 tsp. salt

Directions

Preheat oven to 375.

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. Enjoy!

The American Heart Association’s website is a great place for seniors and people of all ages to find delicious heart healthy recipes. Click here for more AHA recipes!

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