This recipe looks like it took a long time to prepare, but it's so simple and quick. Roasting vegetables are always so tasty -- don't save this recipe just for use on the holidays.
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.
2 Reviews for Roasted Vegetable Antipasto
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.