Roasted Vegetable Antipasto

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.

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1 Review for Roasted Vegetable Antipasto

11/15/2012

Anonymous

Recommends this recipe

Tasty

I thought this was very tasty. My husband who doesn't like beets or brussels sprouts even liked it.
I mixed the leftovers in with some kale for a delicious lunch salad.

Pros: Easy to make

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