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 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 8
Calories 86kcal
Author Bon Appeteach
Ingredients
1Large Sweet Potatosliced into 1/4" sticks
8oz.Heirloom Carrotssliced into sticks
1Yellow Squashsliced into rounds
1Zucchinicut into strips
3Mini Endivescore removed and leaves separated
2cupsBrussels Sproutshalved
1Bunch of Asaparagus
Olive oil
Salt & Pepper
Dips of ChoiceI used Boursin Cheese, Basil Aioli, and Chipotle Mayo
Instructions
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.