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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 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer
Cuisine: American, Indian
Keyword: lemon broccolini, spiced carrots, vegetable platter
Servings: 8 servings
Calories: 167kcal


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


  • 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.


Calories: 167kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 471mg | Potassium: 357mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8815IU | Vitamin C: 25.7mg | Calcium: 72mg | Iron: 1.2mg