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Roasted Vegetable Antipasto

November/December 2012

Your rating: None Average: 4.1 (14 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

2 Reviews for Roasted Vegetable Antipasto

12/23/2013
Anonymous
Easy & Elegant!

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.

easy, delicious, fancy
Comments
11/15/2012
Anonymous
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.

Easy to make
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