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Roasted Vegetable Platter
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Roasted Vegetable Platter
Recipe Amount:
1 Servings
Serving Size:
12 Servings
Sodium per Serving (mg):
33
Showy dish for entertaining. Select at least 5-6 vegetables.
Ingredients
- 1 Brussel Sprouts - Halved
- 3 Bell Pepper - Cut 2 inch wide pieces lengthwise; remove membrane and seeds
- 1 Broccoli - Trimmed and cut into bite-size pieces
- 1 Carrot - Peeled, trimmed and cur in half lengthwise.
- 2 Zucchini - Yellow and green, cut into 1 -1/2 inch spears
- 2 Red Onion - Peeled but root left intact, cut lengthwise into 8 wedges
- 12 Garlic Clove - Peeled
- 1 Tbl Extra Virgin Olive Oil
- 6 Tbl Basic Garlic Yogurt Sauce
- 5 Tbl Hot Honey
- 1/2 Tsp Sesame Seeds, White
- 1/2 Tsp Pomagranate, Seeds
- 1/2 Cup Cilantro
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:
Links to Any Ingredients Used
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Variations
Grilled Vegetable Platter - Other vegetables - summer squash, bell peppers, portobello mushrooms
Additional Notes
Have Extra? Use it in These Recipes
Estimated Nutritional Information:
Serving Size:
12 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