Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Roasted Vegetable Antipasto

:  November/December 2012

Your rating: None Average: 4.3 (4 votes)

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.


Roasted Vegetable Antipasto Recipe

Makes: 6 servings, about 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | High fiber | Low saturated fat | Low cholesterol | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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
  • 1 large clove garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon capers, chopped
  • 1 anchovy fillet, minced (optional)

More Healthy Recipe Ideas

You Might Also Like

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; 0 g added sugars; 2 g protein; 4 g fiber; 252 mg sodium; 426 mg potassium.

Nutrition Bonus: Vitamin A (126% daily value), Vitamin C (57% dv)

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1 1/2 fat


More From EatingWell

Recipe Categories

Holiday
Thanksgiving
Christmas
Easter
Hanukkah
Kwaanza
New Year's Eve
Health & Diet Considerations
High fiber
Gluten free
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Style/Theme
Budget
Entertaining, casual
Entertaining, formal
Gourmet
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
6
Main Ingredient
Vegetarian, other
Type of Dish
Appetizer
Side dish, vegetable
Preparation/ Technique
Roast
Meal/Course
Appetizers
Ethnic/Regional
American
Italian
Season
Spring
Fall
Winter
Publication
November/December 2012
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner