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Winter Roasted Veggie Tray

roastedveggietray

You’ll love this roasted veggie tray that never disappoints!

When your husband comes home and announces that you’ll be hosting 6 downhill ski racers for dinner, your mind quickly turns to the menu. How can I fill the bellies of a group of powerful, large and muscle-y men while making sure the meal is that ideal balance of healthy and home cooked?

I knew just the recipe that would satisfy hunger and taste…

roastedveggietray2

This roasted veggie tray is super easy to prepare, it takes just a bit of chopping and about an hour in the oven. It’s the perfect recipe when you need to feed a big group (just double it!) all while giving you time to prep other dishes like I did, including a massive salad and beef tenderloin.

You’ll need to include this Creamy Dreamy Tahini Sauce to finish off the tray and impress your guests. The sauce recipe makes more than you’ll need which is perfect for dipping your carrots and cucumbers into the following day.

Winter Roasted Veggie Tray
Print Recipe
This roasted veggie tray is super easy to prepare, it takes just a bit of chopping and about an hour in the oven. It's the perfect recipe when you need to feed a big group (just double it!) all while giving you time to prep other dishes. It's the ideal balance of starchy and flavourful veggies.
Servings Prep Time
4 10 minutes
Cook Time
60 minutes
Servings Prep Time
4 10 minutes
Cook Time
60 minutes
Winter Roasted Veggie Tray
Print Recipe
This roasted veggie tray is super easy to prepare, it takes just a bit of chopping and about an hour in the oven. It's the perfect recipe when you need to feed a big group (just double it!) all while giving you time to prep other dishes. It's the ideal balance of starchy and flavourful veggies.
Servings Prep Time
4 10 minutes
Cook Time
60 minutes
Servings Prep Time
4 10 minutes
Cook Time
60 minutes
Instructions
  1. Preheat oven to 375F. Wash and chop potato and carrots into cubes and sticks respectively. Toss in 2 tbsp of olive oil and spread out evenly on a baking sheet lined with parchment paper. Top with sea salt and fresh cracked black peppercorns.
  2. Roast the potato and carrots for 40 minutes, tossing once during cooking time.
  3. While the potato and carrots are roasting, julienne the red pepper and onion. Toss together in the remaining 2 tbsp olive oil.
  4. Add the red pepper and onion to the veggie tray after 40 minutes of cooking time. Return to the oven and roast for an additional 20 minutes.
  5. When cooking time is up, veggies should look well roasted and a little crispy on the edges. Remove from oven and let cool for 2-3 minutes.
  6. Crumble goat cheese evenly over the top of the veggie tray. Drizzle the Creamy Dreamy Tahini sauce over top (use more than 1/2 a cup if you like, it is finger licking good!).
  7. Finely chop the italian flat leaf parsley and sprinkle over top as your final garnish. Serve up your tray with tongs or take a fork and eat directly from tray to mouth.
Recipe Notes

You can use any variety of veggies for this tray, but be sure to bake the starchy veggies like potato, carrot or yam first. Add the higher water content veggies like bell peppers or zucchini later on.

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