Please pardon me if I brag a little about my new favorite party trick. It’s just so…beautiful.
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.
- Preheat oven to 425F.
- Scrub veggies with a vegetable brush. Slice, if you like. If using squash, halve, remove seeds, and slice.
- 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.)
- Drizzle on olive oil. Sprinkle with salt and pepper.
- 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.)
- Garnish with greens and herbs.
- Serve at room temperature with a dressing for dipping.
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.