Healthy Recipes Side Dishes Vegetable Side Dishes Roasted Vegetables Roasted Vegetables with Lemon-Garlic Vinaigrette 5.0 (1) 1 Review 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. By Hilary Meyer Hilary Meyer Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes. EatingWell's Editorial Guidelines Published on October 21, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek Active Time: 45 mins Total Time: 1 hr Servings: 6 Nutrition Profile: No Added Sugar Sesame-Free Diabetes-Friendly Nut-Free Dairy-Free Healthy Pregnancy Soy-Free High-Fiber Healthy Cholesterol Vegan Vegetarian Egg-Free Gluten-Free Gut Healthy Anti-Inflammatory Mediterranean Diet Jump to Nutrition Facts Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek Cook Mode (Keep screen awake) 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) 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 Wanek 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. Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek EatingWell.com, October 2024 Rate It Print Nutrition Facts (per serving) 127 Calories 8g Fat 12g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size about ¾ cup Calories 127 % Daily Value * Total Carbohydrate 12g 4% Dietary Fiber 4g 16% Total Sugars 6g Protein 4g 8% Total Fat 8g 10% Saturated Fat 1g 6% Cholesterol 0mg 0% Vitamin A 330µg Vitamin C 15mg 17% Vitamin D 0µg Vitamin E 1mg 10% Folate 93µg Vitamin K 45µg Sodium 302mg 13% Calcium 52mg 4% Iron 1mg 8% Magnesium 38mg 9% Potassium 423mg 9% Zinc 1mg 9% Vitamin B12 0µg Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * 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.