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.

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!

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.

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!

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!