Zucchini Sauté Provençale

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Crudité Platter

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Glazed Carrots

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Roasted Mushrooms

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Roasted Cauliflower with Pine Nut, Raisin, and Caper Vinaigrette

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Roasted Brussels Sprouts and Shallots with Balsamic Vinegar

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Roasted Brussels Sprouts

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Roasted Carrots with Harissa and Crème Fraîche

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Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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