Roasted Vegetable Platter Recipe

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Roasted Vegetable Platter Recipe – very simple to make, colorful, nutritious and delicious! Perfect for a party appetizer or a fancy side dish.

Made with rainbow baby carrots, mini peppers, mushrooms, asparagus and onions, this Roasted Vegetable Platter combines the flavors of fresh roasted vegetables and Mediterranean spices.

To season them I used sumac, garlic powder, oregano, paprika, salt and pepper. You’ll also need some vegetable (or olive oil) for roasting.

Line the vegetables on a baking sheet and roast at 425 F for 20-30 minutes. The result – vegetables, that taste a lot sweeter than their raw form. Roasting vegetables brings out the sweetness and flavors.

Roasting at a high temperature makes them lightly caramelized. They are tender, lightly charred with rich flavor.

This Roasted Vegetable Platter needs a nice dip to elevate the experience while enjoying it.

This Roasted Vegetable Platter is great for football parties, birthdays and gatherings with family and friends.

You can use vegetables of your choice. Root vegetables work perfect.

I decided to use asparagus, because they somehow remind me of spring, even though I cook with them year round.

While these vegetables look amazing on a platter, you can definitely add them to salads, grain bowls, sandwiches or as a side to any main dish.

On my recent trip to my local Jewel Osco store, I got a couple of containers of the Dean’s Dip NEW Bacon flavored dips. You can find them at the refrigerated aisle, next to the cream cheese, cottage cheese and sour cream.

I used the NEW Dean’s Bacon Ranch Dip in this Roasted Vegetable Platter Recipe, because ranch pairs well with roasted vegetables. The bacon flavor also compliments the roasted vegetable sweetness.

And you know that -” Everything tastes better with Bacon”, right?

Men in my family and also our male friends love party appetizers like this Roasted Vegetable Platter. I’m pretty sure they will be even more excited eating it with the addition of the NEW Dean’s Bacon Ranch Dip.

Dean’s Dip is a refrigerated dip that delivers a dairy-fresh taste. It has cool, creamy taste and texture and tastes amazing!

You can now get $1 off one Dean’s Bacon Ranch or Cheddar Bacon Dip HERE.

For more inspiration and recipe ides, visit the Social Hub HERE.

Servings: 8

Roasted Vegetable Platter Recipe

Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Roasted Vegetable Platter Recipe - very simple to make, colorful, nutritious and delicious! Perfect for a party appetizer or a fancy side dish.
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Ingredients

  • 1 pound asparagus — trimmed, the thicker you can find the better
  • 1 pound mushrooms
  • 1 pound baby carrots — I used rainbow carrots
  • 2 red onions — medium, sliced into 1/4-inch rounds
  • 1 pound mini peppers — stems and seeds removed, cut in half

For serving:

  • 1 Dean’s Cheddar Bacon Dip

For the seasoning:

  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1 tsp sumac
  • 1 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 cup vegetable oil

Instructions

  1. Preheat oven to 425 F. Line a large baking sheet with foil.

    In a small bowl mix all ingredients for the seasoning. Set aside.

  2. Line vegetables on the baking sheet. Drizzle with oil. Add the seasoning, toss to combine.

  3. Roast vegetables for 20-30 minutes until tender. If you happen to use asparagus that are super thin, you may need to remove them from the oven earlier than the rest of the vegetables.

  4. Arrange roasted vegetables on a platter and serve with the NEW Dean’s Cheddar Bacon Dip.

Recipe Notes

Nutritional info does not include the dip.
Course: Appetizer
Cuisine: American

Nutrition Information

Calories: 133, Fat: 7g, Saturated Fat: 5g, Sodium: 342mg, Potassium: 593mg, Carbohydrates: 15g, Fiber: 5g, Sugar: 8g, Protein: 4g, Vitamin A: 202.1%, Vitamin C: 97.3%, Calcium: 4.4%, Iron: 13.1%