Roasted Vegetable Party Platter with Thyme Vinaigrette

Please pardon me if I brag a little about my new favorite party trick. It’s just so…beautiful.

roasted veg platter

This dish went together super fast and was a crowd pleaser. With the bits and pieces left from our generous Tani Creek Farm Fall CSA and starring some of Laughing Crow‘s potatoes, I was able to put together an appetizer in under 30 minutes without having to buy a thing. This healthy option can hold its own on the table next to all the breads, cookies, and cheesy concoctions.

  1. Preheat oven to 425F.
  2. Scrub veggies with a vegetable brush. Slice, if you like. If using squash, halve, remove seeds, and slice.
  3. Group each vegetable by type on a parchment-lined baking sheet.(Wrap beets in foil so that they don’t taint everything else with their vibrant red drips.)
  4. Drizzle on olive oil. Sprinkle with salt and pepper.
  5. Bake for 25-35 minutes. Begin to peek in around 20 minutes. You may want to use tongs to flip harder to cook vegetables (like carrots and parsnips.)
  6. Garnish with greens and herbs.
  7. Serve at room temperature with a dressing for dipping.

roasted veg appetizerThyme VinaigretteĀ 

In a jar, add 1/4 c. sherry vinegar (or other mild choice), 3/4 c. olive oil, 2 tsp. whole grain mustard, 1 tsp. kosher salt, 1/2 tsp. ground black pepper, and 1 tbls. fresh thyme leaves. Shake. (This will keep on the counter at room temperature and gets even better as the thyme steeps.)

For this platter, I used parsnips, small carrots, turnips, beets, potatoes and delicata squash.

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