Free roasted vegetable platter calculator. Enter servings to find the roasted vegetables and vegetables you need for a roasted vegetable platter.
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Enter the number of roasted vegetable platter servings. This roasted vegetable platter calculator multiplies servings by 200 grams of vegetables and 20 ml of oil, because one roasted vegetable platter serving holds about 200 grams of roasted vegetables with about 20 ml of oil. The formula is shown on the page: vegetable grams = servings × 200, oil ml = servings × 20. For 20 servings you need 4000 grams of vegetables and 400 ml of oil. For 50 people you need 10000 grams of vegetables and 1000 ml of oil. Use the side dish, main dish, serving size and oil sections below to finish the plan.
The roasted vegetable platter formula is simple: vegetable grams = servings × 200 and oil ml = servings × 20. For 20 servings that gives 4000 grams of vegetables and 400 ml of oil, and for 50 people it gives 10000 grams of vegetables and 1000 ml of oil. Two hundred grams is about 7 ounces, which sits between the 4-ounce veggie tray rate for a spread and the 11-ounce rate guides give when roasted vegetables are one of only a few sides. It is a solid middle portion for a platter served with other dishes.
This roasted vegetable portions chart covers roasted vegetables side dish portions. Roasted vegetables as a side dish need different amounts depending on the rest of the menu. When roasted vegetables are one of many side dishes, guides give about 11 ounces, or two thirds of a pound, per person. When they are the only side dish or one of two, plan one pound per person. As a tray item among several appetizers, the veggie tray rate is about 4 ounces per person, or 6 ounces when the tray is the main snack. Pick the row that matches your menu, then scale with this calculator.
Roasted vegetables as a main dish need a much larger portion: guides recommend over one pound per person, with other side dishes in appropriate proportions alongside. A main-dish platter should feel generous, so pair it with a grain, a protein and a sauce rather than serving vegetables alone. If your calculator result looks small for a main dish, multiply it by about two and a half to reach the one-pound-plus main dish range.
One roasted vegetable serving is about 1 to 1.5 cups of cooked vegetables per person, which is roughly 100 to 150 calories with light oil seasoning. Raw vegetables shrink as they roast: one cooked cup needs about 1.4 to 1.8 raw cups, so buy by weight, not by cooked volume. Two hundred grams per serving is about one heaped cup of roasted vegetables, which matches the 1-cup side dish portion competitor guides use for a crowd.
Good roasted vegetable platter ideas mix colour, texture and cooking time. The classic mix is potatoes, sweet potatoes, mushrooms and bell peppers, with carrots, cauliflower, onion, zucchini and Brussels sprouts as additions. Cut everything to a similar size so it roasts evenly, and roast dense roots a little longer than peppers and zucchini. Aim for 5 to 7 different vegetables for the best variety, with familiar favourites plus one or two unusual options.
This calculator plans 20 ml of oil per serving, which is about 4 teaspoons or 1 tablespoon plus 1 teaspoon. Season with rosemary, thyme, oregano, black pepper and salt: guides suggest about 2 teaspoons of each dried leafy herb per 10 servings, plus paprika at about 1 teaspoon per 10 servings, with salt and pepper to taste. Toss the vegetables in the oil and seasoning before roasting so every piece is coated, and roast in a single layer so the vegetables crisp instead of steaming.
Roasted vegetables can be prepped a day ahead: cut the vegetables, store them in airtight containers in the refrigerator, and roast on the day. Roast in batches if your oven is small, and keep finished trays warm rather than holding them for hours. Catering guides note that catered roasted vegetables often cost roughly three times the ingredient cost, since you also pay for labour and delivery, so cooking the platter yourself is usually the cheaper option for a crowd.
Plan about 200 grams per serving for a platter, which is about 7 ounces. Guides give 11 ounces when roasted vegetables are one of a few sides, and one pound per person when they are the only side dish.
As one of many sides, about 11 ounces per person. As the only side dish, one pound per person. As a tray item among appetizers, about 4 ounces per person.
Over one pound per person, with other side dishes alongside. This calculator plans a platter portion, so multiply the result by about two and a half for a main dish.
This calculator uses 20 ml of oil per serving, about 4 teaspoons. For 20 servings that is 400 ml of oil.
About 1 to 1.5 cups of cooked vegetables per person, roughly 100 to 150 calories with light oil seasoning.
Potatoes, sweet potatoes, mushrooms and bell peppers form the classic mix, plus carrots, cauliflower, onion, zucchini and Brussels sprouts. Use 5 to 7 varieties for the best platter.
Yes. Cut the vegetables up to a day ahead and refrigerate them in airtight containers, then roast on the day. Roast in batches for a large crowd.
For 50 people this calculator gives 10000 grams of vegetables and 1000 ml of oil. As a main dish, plan over 50 pounds in total.