1 large clove garlic, minced

2 tablespoons lemon juice

1 teaspoon capers, chopped

1 anchovy fillet, minced (optional)

Position racks in upper and lower thirds of oven; preheat to 425 F.

Trim and halve Brussels sprouts; toss with 1 teaspoon oil in a medium bowl. Spread in a single layer on half of a large baking sheet. Toss fennel in the bowl with another 1 teaspoon oil; spread on the other half of the pan. Toss carrots in the bowl with another 1 teaspoon oil and spread on half of a second baking sheet. Toss beet slices with another 1 teaspoon oil; spread on the other half of the pan. Sprinkle the vegetables with 1/2 teaspoon salt.

Roast the vegetables, stirring once halfway through and rotating the baking sheets top to bottom and front to back, until soft and beginning to caramelize, 25 to 30 minutes. Arrange on a serving platter.

Meanwhile, mash garlic and the remaining 1/2 teaspoon salt in a small bowl with the back of a spoon until a paste forms. Add lemon juice, capers and anchovy (if using). Whisk in the remaining 2 tablespoons oil; drizzle over the vegetables.

Recipe nutrition: Per serving: 117 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 10 g carbohydrate; 0 g added sugars; 3 g total sugars; 2 g protein; 4 g fiber; 252 mg sodium; 426 mg potassium.

Nutrition bonus: Vitamin A (126 percent daily value), Vitamin C (57 percent dv).

1/2 Carbohydrate Serving(s)

Exchanges: 2 vegetable, 1 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)