Roasted Vegetable Antipasto
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.
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
2 vegetable, 1 1/2 fat