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.
- Knife & Cutting Board
- Baking Sheet
- Large Platter
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.
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.
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!
- 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.
Amount Per Serving: Calories: 86Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 114mgCarbohydrates: 13gNet Carbohydrates: 9gFiber: 4gSugar: 5gProtein: 3g