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.
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.