Roasted Vegetable Antipasto | Recipe Cloud App

Ingredients

• Makes: 6 servings (about 3/4 cup/180 mL each)
• 12 medium Brussels sprouts
• 4 tsp (20 mL) extra-virgin olive oil, divided, plus 2 tbsp (30 mL)
• 1 large fennel bulb, halved, cored and cut into 1/4-inch (6 mm) wedges
• 12 very small, thin carrots
• 1 large beet, preferably golden, sliced into 1/4-inch (6-mm) rounds
• 1 tsp (5 mL) kosher salt, divided
• 1 large clove garlic, minced
• 2 tbsp (30 mL) lemon juice
• 1 tsp (5 mL) capers, chopped