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5 from 1 vote

Roasted Vegetable Platter Recipe

Roasted Vegetable Platter Recipe - very simple to make, colorful, nutritious and delicious! Perfect for a party appetizer or a fancy side dish.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Servings: 8

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
US Customary - Metric

Instructions

  • Preheat oven to 425 F. Line a large baking sheet with foil.
    In a small bowl mix all ingredients for the seasoning. Set aside.
  • Line vegetables on the baking sheet. Drizzle with oil. Add the seasoning, toss to combine.
  • 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.
  • Arrange roasted vegetables on a platter and serve with the NEW Dean’s Cheddar Bacon Dip.

Notes

Nutritional info does not include the dip.

Nutrition

Calories: 133kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Sodium: 342mg | Potassium: 593mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10105IU | Vitamin C: 80.3mg | Calcium: 44mg | Iron: 2.4mg