Best 4 Roasted Veggie Platter Recipes
**Roasted Veggie Platter: A Symphony of Flavors and Colors**
Indulge in a culinary journey with our roasted veggie platter, where vibrant colors meet delectable flavors. This platter is not just a side dish; it's a vibrant centerpiece that elevates any gathering. From the earthy sweetness of roasted beets to the caramelized crunch of parsnips, each vegetable brings its unique charm to the party. With a medley of herbs, spices, and a drizzle of olive oil, this platter promises an explosion of taste in every bite. Whether you're a seasoned vegetarian or a meat-lover seeking a healthier option, this roasted veggie platter will leave you craving for more. Its versatility makes it perfect for weekday dinners, weekend brunches, or festive potlucks. So, gather your loved ones, prepare your taste buds, and embark on a culinary adventure with our roasted veggie platter.
ROASTED SHEET TRAY VEGGIES RECIPE BY TASTY
Here's what you need: cauliflower, broccoli, large carrot, olive oil, kosher salt, black pepper, garlic
Provided by Pierce Abernathy
Categories Sides
Yield 8 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
- Toss the cauliflower, broccoli, carrots, and olive oil together on the baking sheet until everything is well-coated. In a large bowl, season with salt, pepper, and garlic and toss to distribute.
- Bake until the vegetables are tender and starting to brown, about 20 minutes. Once cooled, transfer to an airtight container and store in the fridge.
- Enjoy!
Nutrition Facts : Calories 77 calories, Carbohydrate 6 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
AIOLI WITH ROASTED VEGETABLES
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.
Provided by Melissa Clark
Categories dinner, lunch, finger foods, vegetables, main course, side dish
Time 1h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
- Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
- Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams
ROAST VEGETABLE TRAY
Seasonal roast veg couldn't be any easier - just peel and roast - perfect alongside your Christmas roast.
Provided by Gary Rhodes
Categories Lunch, Side dish, Vegetable
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.
- Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.
Nutrition Facts : Calories 223 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 9 grams fiber, Protein 4 grams protein, Sodium 0.17 milligram of sodium
ROASTED VEGGIE PLATTER
These colorful vegetables make a beautiful presentation and taste great. You can serve them hot or they are also good at room temperature or chilled. Vary the vegetables if you desire.
Provided by Chris from Kansas
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place the vegetables in a greased 15X10X1 inch baking pan.
- Drizzle with salad dressing and sprinkle with herbs.
- Bake, uncovered at 425 degrees for 15 to 20 minutes or until vegetables are crisp tender.
- Arrange vegetables on platter as desired.
Nutrition Facts : Calories 61.2, Fat 3.1, SaturatedFat 0.5, Sodium 169.3, Carbohydrate 7.8, Fiber 2.1, Sugar 3.9, Protein 2.3
Tips for the Perfect Roasted Veggie Platter:
- Choose a variety of colorful vegetables to create a visually appealing platter.
- Cut the vegetables into uniform sizes so they cook evenly.
- Toss the vegetables with olive oil, salt, and pepper before roasting. You can also add herbs and spices for extra flavor.
- Roast the vegetables at a high temperature (425°F or 220°C) for 20-30 minutes, or until they are tender and slightly browned.
- Serve the roasted vegetables immediately with your favorite dipping sauce or dressing.
Conclusion:
A roasted veggie platter is a healthy and delicious side dish or appetizer that can be enjoyed by people of all ages. With its vibrant colors and flavors, it's sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy way to add some vegetables to your meal, give this roasted veggie platter a try. You won't be disappointed!
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