Veggie Board in the House

I love a good veggie board. Veggie boards are a favorite and I often have raw crudite, but with the colder weather, I’ve been craving warm and cooked foods.

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A veggie board is a great snack platter with something for everyone.
Inspired by @ghettogourmet Roasted Veggie Board, I made a combo of roasted and air fried veggies, with a maple tahini dipping sauce adapted from @thetipsykale. It would also be delicious with a guacamole or hummus. No need to choose – can include them all!

Whether you are a vegetarian or not, this delicious platter can be served as an appetizer, side-dish, lunch or dinner. The roasted crudite platter is filling and can be made with any combination of ingredients and arranged to your liking. Surprise your guests with creativity and serve them your delicious and nutritious work of art. An easy recipe which can be a perfect food idea for the next time you have guests!

Recipe: Roasted Veggie Board

Ingredients

Assorted cut vegetables of your choice. I used sweet potatoes, parsnip, cauliflower, carrot, and zucchini.

For the Dipping Sauce

  • 1/4 cup tahini (I used The Tahini Goddess)
  • 1 and 1/2 Tbsp. maple syrup
  • 1 Tbsp. fresh squeezed lemon juice
  • 1/2 Tsp. cinnamon
  • 1/4 Tsp. salt
  • 1/8 Tsp. ginger

Directions

Blend all ingredients until smooth and thoroughly mixed. The Tahini Goddess Tahini is a very pourable consistency, so others might do better in a blender.

To assemble the veggie board, I oven roasted my crudite with @chosenfoods Avocado oil spray and salt, but they can also be air fried in @gowise Air Fryer. Choose your own combo!

The actual serving board is an old one from target, but I am linking a few other similar ones that I love such as this Acacia serving tray from Target and this Merge Large Wood tray from Crate & Barrel.

For more board inspiration, be sure to visit @ainttooproudtomeg and @boarded.

Happy Boarding!

I would love to hear your feedback or send me any pictures of the veggie boards you make!

Also, be sure to check out my recipe for Eat the Rainbow: Salad Style, another fun and delicious idea.

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