ROASTED VEGETABLE ANTIPASTO

ROASTED VEGETABLE ANTIPASTO image

Yield 6 3/4 Cup

Number Of Ingredients 10

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12 Medium Brussels Sprouts
4 tsp extra-virgin olive oil + 2 Tbs
1 bunch Broccoli
12 small, thin carrots
1 large beet, prefer golden, sliced into 1/4" rounds
1 tsp Kosher salt
1 large garlic clove, minced
2 Tbsp lemon juice
1 tsp capers, chopped
1 anchovy filet, minced (optional)

Steps:

1. Position racks in upper & lower position, preheat to 425 degrees 2. Trim and half Brussels sprouts; toss with 1 tsp oil in medium bowl. Spread in single layer on 1/2 large baking sheet. Repeat with other vegetables. Sprinkle vegetables with 1/2 tsp salt. 3. Roast vegetables, stirring once 1/2 way through and rotating baking sheets, until soft and beginning to caramelize - 25 to 30 minutes. Arrange on serving platter. 4. Meanwhile, mash garlic and remaining salt in small bowl with back of spoon until paste forms. Add lemon juice, capers and anchovy. Whisk in remaining 2 Tbsp of oil, drizzle over vegetables.