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+ servings
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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  • 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


  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: 10105%, Vitamin C: 80.3%, Calcium: 44%, Iron: 2.4%