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 these roasted vegetables as a side dish to your favorite main.
Roasted Vegetables with Lemon-Garlic Vinaigrette
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 these roasted vegetables as a side dish to your favorite main.
Ingredients
- 12 medium Brussels sprouts trimmed and halved
- 4 teaspoons extra-virgin olive oil plus 2 tablespoons divided
- 1 large fennel bulb halved, cored and cut into ¼-inch wedges
- 12 very small thin carrots (8 ounces), scrubbed and trimmed
- 1 large beet peeled and sliced into ¼-inch rounds
- 1 teaspoon kosher salt divided
- 1 large clove garlic minced
- 2 tablespoons lemon juice
- 1 teaspoon capers chopped
- 1 anchovy fillet minced (optional)
Instructions
- Position racks in upper and lower thirds of oven; preheat to 425°F.
- 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 fennel wedges in the bowl with another 1 teaspoon oil; spread on the other half of the pan. Toss carrots in the bowl with another 1 teaspoon oil; spread on one half of a second baking sheet. Toss beet slices with another 1 teaspoon oil; spread on the other half of the pan. Sprinkle the vegetables with ½ teaspoon salt.
- Roast the vegetables, stirring once halfway through and rotating the baking sheets top to bottom and front to back, until soft and beginning to caramelize, 25 to 30 minutes. Arrange on a serving platter.
- Meanwhile, mash minced garlic and the remaining ½ teaspoon salt in a small bowl with the back of a spoon until a paste forms. Add 2 tablespoons lemon juice, 1 teaspoon capers and minced anchovy (if using). Whisk in the remaining 2 tablespoons oil; drizzle over the vegetables.
