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Roasted Crudite Platter

Roasted Crudite Platter

Take a basic vegetable tray to the next level with this delicious roasted crudite platter instead.
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