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20 minute dinner recipes

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Roasted Vegetable Antipasto

http://www.eatingwell.com/recipes/vegetable_antipasto.html

From EatingWell:  November/December 2012

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.

6 servings, about 3/4 cup each | Active Time: 45 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Position racks in upper and lower thirds of oven; preheat to 425°F.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Per serving : 117 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 2 g Protein; 4 g Fiber; 252 mg Sodium; 426 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1 1/2 fat