When I was younger and much, much rounder, I remember learning the word for the baby carrots, celery sticks, and raw broccoli that sat alongside the other—let’s be honest, better—appetizers at parties: crudité. In my mind, they were taking up precious space. Filler, like the kale leaves underneath a deli platter that make it pretty but aren’t edible. Not until I lost 135 pounds did I begin to look at the vegetable platter differently. Suddenly, I got it. At a party, where I’d ordinarily be elbows deep in chips, dip, and cheese, the carrot sticks were my allies. Now the ranch dressing? Not quite as friendly.
The vegetable platters of yesteryear might have been pre-packaged, pre-cut veggies with a tub of ranch dip, but now a veggie platter can be a fresh, colorful garden on your table—the prettiest, healthiest centerpiece.
Build a Better Vegetable Platter: Better Veggies
I choose veggies based on look, taste, texture, and season, and like to raw options with 1 or 2 cooked ones like the Tandoori Spice Carrots and Lemon Broccolini I made here!