Take your veggie platter from raw to roasted.
It’s a rustic take on the raw veggie platter.
Lisa Danielson shares how to make a roasted veggie tray!
For more recipes and ideas from Lisa, follow her on Instagram at @veggie_lisa.
Roasted Veggie Tray
5-6 hearty veggies
- whole carrots
- brussells sprouts
- sweet potato wedges
- Toss the vegetables with some olive oil and roast at 425 for about 20-25 minutes. I like my veggies to still be crisp and not tender so they are still dippable!
Add some flavor
- basil pesto
- roasted garlic
- You can add a crunch with some toasted sourdough bread or pita chips