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Roasted Crudités

Total time 1 hr
Yield

Serves 10 to 12

Recipe by Amanda Haas, culinary director of Williams-Sonoma and author of The Anti-Inflammation Cookbook (Chronicle Books, 2016). Amanda's rustic take on the raw vegetable platter is great for fall parties, especially when served with her homemade dips. Although she's gluten-intolerant, she doesn't see it as a limitation when she entertains. "There's so much you can do besides set out a baguette and cheese. It makes me be a more creative cook."

Ingredients

Nutrition Information

  • calories 120
  • caloriesfromfat 24 %
  • protein 2.6 g
  • fat 3.3 g
  • satfat 0.5 g
  • carbohydrate 22 g
  • fiber 4.4 g
  • sodium 112 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 475°. Line two or three large rimmed baking sheets with parchment paper. Trim carrot tops to 1 in. Peel carrots and halve any that are wider than 1/2 in. Peel potatoes and cut into 1/2-in.-wide pieces. Slice bulbous base from butternut squash, then halve neck lengthwise. Peel one of the halves, then cut into 1/2-in.-wide pieces. Save remaining squash for another use (such as soup). Trim fibrous green stalks from fennel bulbs and cut bulb lengthwise into 1/2-in.-thick slices.

  2. Arrange each vegetable on a kitchen towel, top with another kitchen towel, and roll up to dry. Working with one vegetable at a time, unwrap onto a baking sheet in a pile. Toss with 2 tsp. oil and a pinch or two of salt, then arrange in a single layer on sheet. Repeat with the remaining vegetables.

  3. Roast vegetables, shaking once halfway through to help cook evenly, until just tender-crisp and lightly browned, 6 to 10 minutes.

  4. Arrange vegetables and dips on a very large platter or several small platters. Sprinkle carrots with thyme, and sprinkle fennel with parsley. Serve at room temperature.

  5. Make ahead: Through Step 2, up to 1 day, chilled and covered (add a couple of minutes to roasting time). Through Step 4, up to 2 hours.

The Anti-Inflammation Cookbook (Chronicle Books, 2016)