PLATTER -- YOUNG CARROTS / ZUCCHINI WITH PARMESAN / PARSNIP / YELLOW BEETROOT / SWEET POTATOES (8 pers.)

A vegetable platter built for the apéritif: roasted roots and tender young carrots, plus zucchini finished with parmesan. Everything is cooked to bring out sweetness, then seasoned with restraint so the vegetables stay in front. This is how “simple” becomes satisfying. What you get : - Young carrots, oven-roasted - Zucchini with parmesan - Parsnip, roasted - Yellow beetroot, roasted - Sweet potatoes, roasted (selection may vary) Portions : - 8 as apéritif - Also works for 3–4 as a light meal with a salad (optional) Serve it best : - Serve at room temperature, or take out 15–20 min before serving - If you prefer warm: 8–10 min at 160°C, loosely covered - Arrange on a large platter; keep pieces in a single layer for best texture - Finish with a few drops of good olive oil (optional) Pairings : - Dry white wine with lift (Sauvignon or crisp Belgian white) - Brut sparkling wine for a clean, saline finish - Light, herbal rosé (optional) - Sparkling water with lemon: brightens the roasted sweetness Allergens - Milk (parmesan).