Roasted Crudite Platter

Roasted Crudite Platter

Welcome to the wonderful world of culinary arts. This is a place where we like to make fancy names for things just because we can. Think about it. Crostini is really just toast. Aioli is really just mayonnaise with garlic. A crudite is really just a vegetable platter.

But as funny as this is, I do believe this gorgeous roasted vegetable platter I created deserves a little extra something special. So, calling it a Roasted Crudite Platter is perfectly fitting.

If you’re looking for a different approach to a spring time party appetizer or even as a side dish, this is a simple way to feed a whole crowd. Find the complete recipe and steps for making this Roasted veggie platter at the bottom of the page. 

Roasted Crudite Platter

“School” Supplies:

  • Knife & Cutting Board
  • Baking Sheet
  • Large Platter 

“Class” Notes:

The Best Veggies For Roasting:

When I make a crudite plate , I like to look at what vegetables are in season. As we approach spring, looking for fresh bright vegetables is a great place to start. I also like to look for different colored vegetables and vegetables that will roast well too. For this platter I looked to mix in a lot of oranges, yellows, purples, and greens. I incorporated root vegetables (carrots and sweet potatoes), leafy greens (Brussels sprouts and endive), and a handful of other color veggies like squash and red onion.

Roasted Crudite Platter

I had two separate baking sheets for roasting. This helps with cooking the vegetables properly. One pan I added my denser vegetables like the sweet potatoes, carrots, my whole zucchini, and the Brussels sprouts. For the second baking pan, I included the asparagus and the sliced yellow squash chips. Season the vegetables in olive oil, salt, and pepper. I like to keep the seasoning simple so the sauces can play a starring role in this dish as well.

Roasted Crudite Platter

Dips & Sauces:

You can go several different directions with this. You can go with a classic vinaigrette dressing or even ranch. If you’re looking for lighter options, try a Greek yogurt or a classic hummus dip.

I had leftover chipotle peppers from my Chipotle & Jalapeno Deviled Eggs and decided to make a chipotle mayo dressing. Last week I made this incredible Basil Aioli (fancy mayonnaise guys), and finally I picked up some of my favorite garlic Boursin cheese spread. By having the different flavors, you can mix and match  your veggies in so many different ways!

Roasted Crudite Platter

Bon Appeteach,


Roasted Crudite Platter

Roasted Crudite Platter

Take a basic vegetable tray to the next level with this delicious roasted crudite platter instead.
Print Pin Rate
Course: Appetizers
Cuisine: American
Keyword: Roasted Crudite Platter.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 86kcal
Author: Bon Appeteach


  • 1 Large Sweet Potato sliced into 1/4″ sticks
  • 8 oz. Heirloom Carrots sliced into sticks
  • 1 Yellow Squash sliced into rounds
  • 1 Zucchini cut into strips
  • 3 Mini Endives core removed and leaves separated
  • 2 cups Brussels Sprouts halved
  • 1 Bunch of Asaparagus
  • Olive oil
  • Salt & Pepper
  • Dips of Choice I used Boursin Cheese, Basil Aioli, and Chipotle Mayo


  • 1. Preheat the oven to 400 degrees F. Slice your vegetables in different ways (I listed the way I prefer in the ingredients).
  • 2. Take the sweet potatoes, carrots, zucchini strips, and Brussels sprouts onto one baking sheet. Keep each vegetable separated (don’t combine them so they can be divided on the platter).
  • 3. On the second pan, place the asparagus and yellow squash (lighter and thinner vegetables).
  • 4. On each pan, drizzle olive oil as needed and season with salt and pepper. Bake the first pan for 20-25 minutes. Add the second pan about halfway through.
  • 5. Assemble the platter with your dressings and dips. Place the veggies around the dips. I like to look at mixing and matching colors.


Serving: 1g | Calories: 86kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 114mg | Fiber: 4g | Sugar: 5g

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