The beauty of roasted vegetables is that you don’t need a recipe, you don’t need any specific measurements, and you can really throw in just about any veggies.  I include a lot of root veggies like carrots and parsnips since they are in season this time of year.  I recently came across this article in Bon Appetit, which perfectly sums up everything you need to know about roasting veggies.  Keep these tips in mind and you’ll be good to go!  I’ve approximated all measurements below.

I love putting together big platters for friends and family to nibble on.  They are always full of fresh veggies, dips (this white-bean dip is also great), spiced nuts, and olives. This beet dip is a light and fresh way to start any meal- especially a holiday one!

My mom has been making these nuts forever, and for the last few years I’ve given these out to my coworkers as a holiday gift, along with my favorite granola. I have the recipe scribbled down on an old piece of paper, but I think it is originally from The New Basics cookbook. Such a perfect addition to your holiday appetizer table!