EatingWell: Roasted Vegetable Antipasto
EatingWell
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A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. If you can't find small carrots, halve larger ones crosswise then quarter lengthwise. Serve this vegetable antipasto as a side dish or appetizer.
Makes: 6 servings
Active Time: 45 minutes
Total Time: 1 hour
12 medium Brussels sprouts
4 teaspoons extra-virgin olive oil plus 2 tablespoons, divided
1 large fennel bulb, halved, cored and cut into 1/4-inch wedges
12 very small, thin carrots (8 ounces)
1 large beet, preferably golden, sliced into 1/4-inch rounds
1 teaspoon kosher salt, divided
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