A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop.
If you cant find small carrots, halve larger ones crosswise then quarter lengthwise.
Serve these roasted vegetables as a side dish to your favorite main.
Photo:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Combine halved Brussels sprouts and 1 teaspoon oil in a medium bowl; toss to coat.
Spread in a single layer on one half of a large rimmed baking sheet.
Toss beet slices with another 1 teaspoon oil; spread on the other half of the pan.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Sprinkle the vegetables with 12 teaspoon salt.
Arrange on a serving platter.
Add 2 tablespoons lemon juice, 1 teaspoon capers and minced anchovy (if using).
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Whisk in the remaining 2 tablespoons oil; drizzle over the vegetables.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
