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Roasted Vegetable Platter
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Roasted Vegetable Platter
Recipe Amount:
12 Servings
Serving Size:
1 Servings
Sodium per Serving (mg):
33
Showy dish for entertaining. Select at least 5-6 vegetables.
Ingredients
- 1 Lb Brussels Sprouts - Trimmed, halved
- 3 Bell Peppers - Red, orange, yellow. Cut 2 inch wide pieces lengthwise; remove membrane and seeds
- 1 Broccoli Crown - Trimmed and cut into bite-size pieces
- 1 Lb Carrots - Peeled, trimmed and cut in half lengthwise.
- 2 Zucchini - Yellow and green, cut into 1 -1/2 inch spears
- 2 Red Onions - Peeled but root left intact, cut lengthwise into 8 wedges
- 12 Garlic Cloves - Peeled
- 1 Tbl Extra Virgin Olive Oil
- 6 Tbl Basic Garlic Yogurt Sauce
- 5 Tbl Hot Honey
- 1/2 Tsp White Sesame Seeds
- 1 Tsp Pomegranate Seeds
- 1/2 Cup Cilantro Leaves
Preparation
Step 1:
Heat oven to 425F degrees. Line 2 or 3 large rimmed baking sheets with parchment paper. Lay vegetables out on the pans, keeping the same kinds together. Drizzle with olive oil. Roast vegetables until tender and golden, flipping halfway and removing them from pans when they are done. Check at 15 minutes and up to 40 minutes for carrots. These cook the slowest.
Step 2:
While the vegetables are roasting, make the garlic yogurt sauce and the hot honey sauce.
Step 3:
Arrange the vegetables on a platter. Drizzle with garlic yogurt sauce and hot honey. Sprinkle with sesame seeds, pomegranate seeds and cilantro.
Step 4:
Step 5:
Step 6:
Variations
Grilled Vegetable Platter - Other vegetables - summer squash, bell peppers, portobello mushrooms
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Servings
Calories (kCal):
91
Fat (g):
2
Cholesterol (mg):
0
Sugar (g):
12
Protein (g):
3
Fiber (g):
4
Sodium (mg):
33
Potassium (mg):
441
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