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Photo:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Active Time:45 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:45 minsTotal Time:1 hrServings:6
Active Time:45 mins
Active Time:
45 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12mediumBrussels sprouts, trimmed and halved4teaspoonsextra-virgin olive oilplus2tablespoons, divided1largefennel bulb, halved, cored and cut into ¼-inch wedges12very small, thincarrots(8ounces), scrubbed and trimmed1largebeet, peeled and sliced into ¼-inch rounds1teaspoonkosher salt, divided1largeclove garlic, minced2tablespoonslemon juice1teaspooncapers, chopped1anchovy fillet, minced (optional)
Cook Mode(Keep screen awake)
Ingredients
12mediumBrussels sprouts, trimmed and halved
4teaspoonsextra-virgin olive oilplus2tablespoons, divided
1largefennel bulb, halved, cored and cut into ¼-inch wedges
12very small, thincarrots(8ounces), scrubbed and trimmed
1largebeet, peeled and sliced into ¼-inch rounds
1teaspoonkosher salt, divided
1largeclove garlic, minced
2tablespoonslemon juice
1teaspooncapers, chopped
1anchovy fillet, minced (optional)
DirectionsPosition 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.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekRoast 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.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekEatingWell.com, October 2024
Directions
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.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekRoast 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.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
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.
EatingWell.com, October 2024
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Nutrition Facts(per serving)87Calories4gFat12gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
