Yields Serves 10 to 12 Total Time 1 hr
AuthorAmanda Haas, culinary director of Williams-Sonoma

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."

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

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

Step 4
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.

Step 5
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.

Ingredients

 1 1/4 pounds slender rainbow carrots or regular carrots (4 to 5 in. long), with tops on
 1 1/4 pounds long fingerling potatoes (at least 3 in.)
 1 large butternut squash with a long neck
 3 small fennel bulbs
 8 teaspoons extra-virgin olive oil, divided
  Kosher salt
 1 teaspoon each minced fresh thyme leaves and flat-leaf parsley leaves

Directions

Step 1
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.

Step 2
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.

Step 3
3

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

Step 4
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.

Step 5
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.

Roasted Crudités