Winter Crudités Platter
No holiday feast in Wisconsin is complete without a relish tray. I was brought up with a sprawling relish tray served as an appetizer at every party and honestly, I loved it. But as I’ve grown older, I can’t help but wonder why we serve broccoli, red bell peppers and cherry tomatoes on our relish trays twelve months of the year. It’s time for something more seasonal.
Ingredients
1 medium sweet potato, halved and cut into ½-inch slices
2 pounds fingerling potatoes, halved lengthwise if large
¼ cup olive oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 pound Brussels sprouts, halved
½ baguette, sliced
1 bunch radishes, greens removed, roots thinly sliced
2–3 watermelon radishes, halved and thinly sliced
8 carrots, quartered
Crackers, optional
Microgreens, optional
Directions
Preheat the oven to 400 degrees F.
On one sheet pan, toss the sweet potato and fingerling potatoes with 2 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. On a second sheet pan, toss the Brussels sprouts with 1 tablespoon olive oil and the remaining ½ teaspoon salt and ½ teaspoon pepper. Roast for 15 minutes, toss and roast until the edges of all veggies are crips, about 10–15 minutes longer. You may need to remove the pan of Brussels a couple minutes before the potatoes.
To make the crostini, add the baguette slices to an additional baking sheet (or combine all roasted vegetables on one sheet when finished). Drizzle with the remaining tablespoon of olive oil and bake until crisp, about 10 minutes.
Pour the pickled beets and dips into serving bowls and place them on a very large platter. Add the roasted potatoes, sweet potatoes and Brussels to the platter while still warm. Lastly, add the crostini, radishes, and carrots, as well as the crackers and microgreens.
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