Roasted Vegetable Crudité and Meat Board with Dipping Sauces

Photo by Sara Hanna

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2-6 servings

  • 1 cup whole-grain mustard
  • ½ cup cranberry sauce
  • Salt and pepper as needed
  • 1 cup sour cream
  • 1 tablespoon prepared horseradish
  • ½ pound roasted turkey (or ham or beef)
  • 1 pound mixed roasted vegetables
  1. In a mixing bowl, combine mustard and cranberry sauce, season with salt and pepper, and set aside.
  2. In a separate mixing bowl, combine sour cream and horseradish, season with salt and pepper, and set aside.
  3. Slice desired amount of meat and place on a serving platter. Season the cold vegetables with salt and pepper and place alongside the sliced meats. Serve with both sauces and enjoy.
  • from E.J. Hodgkinson of JCT Kitchen & Bar, Atlanta, GA

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