Taking care of your heart can be both delicious and rewarding with recipes like rosemary balsamic roasted vegetables. This dish is brimming with colorful, nutrient-rich ingredients such as carrots, zucchini, red onions, and bell peppers. These vegetables are excellent sources of antioxidants and dietary fiber, which help combat oxidative stress and lower cholesterol levels, two key factors in promoting cardiovascular health. Roasting the vegetables brings out their natural sweetness while adding balsamic vinegar, which provides flavor without adding sugars or salts.
This recipe is particularly beneficial for heart health because it uses heart-friendly olive oil, which is rich in monounsaturated fats known to support healthy cholesterol levels and reduce inflammation. The absence of saturated fats and the use of naturally low-sodium ingredients make it an ideal choice for managing blood pressure. Additionally, with its anti-inflammatory and antioxidant properties, rosemary enhances the dish while offering added cardiovascular benefits. You can enjoy a flavorful meal that supports your heart and overall well-being by choosing simple, wholesome ingredients prepared healthily. For more heart-healthy tips and recipes, contact HLT Nutrition Co. Contact us today at (760) 966-4717 and take the first step towards healthier living!
Ingredients:
1/2 pound Brussels sprouts, brown ends trimmed off and cut in half
1/2 medium cauliflower (cut into florets)
4 medium carrots (sliced)
1/2 pound turnips (peeled, cut into 1/2-inch cubes)
1/2 pound beets (peeled, cut into 1/2-inch cubes)
1/3 pound sweet potatoes (peeled, cut into 3/4-inch cubes, optional)
3 tablespoons balsamic vinegar
3 teaspoons extra-virgin olive oil
2 teaspoons no-calorie sweetener (granulated)
2-3 tablespoons fresh, chopped rosemary or
2-3 teaspoons dried rosemary
2 medium garlic cloves, minced
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon salt
Instructions:
Preheat the oven to 375˚F.
Lightly spray 13 x 9 x 2-inch baking dish with cooking spray.
Place all the vegetables in a large bowl.
In a small 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 for 30 to 35 minutes, stirring once, or until all the vegetables are tender when easily pierced with a fork.
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