Styling and Photography by Chay Berger - Food Prep by Leah Hamaoui

This vibrant vegetable platter features a colorful medley of Asian-inspired vegetables that’s dressed to impress.

Serves 6–8

• 2 cups baby carrots, cut in half lengthwise
• 5 Tbsp olive oil, divided
• 2½ tsp kosher salt, divided
• 1¼ tsp coarsely ground black pepper, divided
• 2 cups snow peas
• 1 5-oz (140-g) can whole water chestnuts, drained
• 1 15-oz (425-g) can whole baby corn, drained
• 2 cups baby bella mushrooms, sliced
• 1 red onion, cut in wide slices

Sweet Asian Dressing

• 1½ Tbsp orange juice
• 1½ Tbsp rice vinegar
• 1½ Tbsp soy sauce
• 1 Tbsp honey
• ¾ Tbsp grated fresh ginger (or ¾ tsp ground ginger)
• ¾ Tbsp oil
• ½ Tbsp sweet chili sauce
• ½ Tbsp sesame oil
• ½ Tbsp brown sugar

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

Combine baby carrots with 1 Tbsp olive oil, ½ tsp kosher salt, and ¼ tsp coarsely ground black pepper in a medium bowl. Place the seasoned carrots horizontally on the right side of the baking sheet.

Separately, toss each of the vegetables with oil, kosher salt, and pepper and line them up horizontally on the baking sheet. The water chestnuts and baby corn can be tossed together.

Place the mushrooms on the second baking sheet in a single layer.

Bake for 20 minutes, or until the ends are beginning to char slightly. Remove from oven and cool. Transfer roasted vegetables to a serving platter.

Combine dressing ingredients in a small bowl and whisk to combine. Pour over vegetables before serving.