Roasted Veggie Crudités Platter: 1. Preheat oven to 425F/220. 2.Peel and cut veggies to your desired size and toss in a drizzle of olive oil, salt and pepper. 3. Lay veggies out in separate sections on sheet pans and place into the oven to roast. 4. Timing depends on your oven but these are rough roasting times: - Carrots, Peppers: 20mins - Brussels: 40mins - Cauliflower, Potatoes: 55mins 5. Once roasted set veggies aside to cook while you whip together the dip! 6. For the sauce combine these in