Better Vegetable Platter with Tandoori Spice Carrots and Lemon Broccolini

How to make a better vegetable platter with recipes for tandoori spice carrots, lemon broccolini, radishes, cucumbers, tomatoes - any seasonal veggies - and an easy cream cheese to dip!

2.50 from 2 votes

Better Vegetable Platter with Tandoori Spice Carrots and Lemon Broccolini

The vegetable platters of yesteryear might have been pre-packaged, pre-cut veggies with a tub of ranch dip, but this veggie platter is a fresh, colorful garden on your table—the prettiest, healthiest centerpiece.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer

Cuisine: American, Indian

Keyword: lemon broccolini, spiced carrots, vegetable platter

Servings: servings

Calories: 167kcal

Author: Andie Mitchell

Ingredients

Tandoori Spice Carrots:

½ teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 pound baby carrots
1 tablespoon extra virgin olive oil

Lemon Broccolini:

1 bunch broccolini
2 teaspoons extra virgin olive oil
¼ teaspoon dried dill
½ teaspoon salt
¼ teaspoon fresh ground black pepper
Juice of ½ lemon
2 to 3 tablespoons lemon zest
6 radishes cut in half
8 Persian cucumbers quartered, or 1 to 2 medium cucumbers, cut into spears
2 cups grape tomatoes
Sea salt
Fresh ground black pepper
1 package Arla Herbs and Spices cream cheese

Instructions

Preheat the oven to 450 degrees F. In a small bowl, mix the cumin, ginger, turmeric, garlic powder, onion powder, cayenne, salt, and pepper. On a large, rimmed baking sheet, toss the carrots with the olive oil. Add the spice mixture and toss to coat the carrots. Arrange them on the pan in a single layer and bake until browned and tender but still slightly firm, about 20 minutes.
On a separate baking sheet, toss the broccolini with the olive oil. Season with the dill, salt, and pepper. Arrange in a single layer and roast until browned and tender, about 15 minutes. Remove the broccolini to a plate immediately so that it stops cooking and squeeze fresh lemon over the top. Sprinkle the lemon zest over the top.
Arrange the tandoori spice carrots, lemon dill broccolini, radishes, cucumber, and grape tomatoes on a serving platter. Spoon the cream cheese into a small bowl. Serve with small plates and plenty of napkins.

Nutrition