Recipes and Cooking Caraway Veggies 4.5 (2) Add your rating & review This cooked vegetable platter takes the spotlight at any gathering. For added color, use one red sweet pepper and one yellow or green sweet pepper in this easy recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Chill Time: 2 hrs Total Time: 2 hrs 45 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ½ pound small carrots with tops, trimmed and peeled* 1 head cauliflower (1-3/4 to 2 pounds), cut into florets (about 6 cups) 2 medium red sweet peppers, seeded and cut up ¾ cup salad oil 1 tablespoon caraway seeds, crushed 1 cup white wine vinegar ½ teaspoon salt ½ teaspoon crushed red pepper Directions In a covered medium saucepan, cook carrots in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. In a covered large saucepan, cook cauliflower in a small amount of boiling water about 3 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. Place carrots, cauliflower, and sweet peppers in separate resealable plastic bags. For dressing, in a small saucepan, combine oil and crushed caraway seeds; cook over low heat for 4 to 5 minutes or until oil is warm and slightly fragrant. Cool slightly. In a large glass measure, whisk together the oil-caraway seed mixture, wine vinegar, salt, and crushed red pepper. Pour about 1/2 cup of the dressing over carrots. Pour about 1 cup of the dressing over cauliflower. Pour remaining dressing over sweet peppers. Seal bags; turn to coat. Refrigerate for at least 2 hours or up to 6 hours, turning bags occasionally. To serve, drain vegetables, discarding marinade. Arrange vegetables on a serving platter. Makes 12 servings. * If desired, substitute 12 ounces packaged peeled baby carrots (halved lengthwise, if large) for the small carrots with tops. To tote to a potluck: Cover vegetables on serving platter tightly with plastic wrap. Rate it Print Nutrition Facts (per serving) 159 Calories 14g Fat 7g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 159 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Sodium 124mg 5% Total Carbohydrate 7g 3% Protein 2g Vitamin C 51.4mg 257% Calcium 30.3mg 2% Iron 0.7mg 4% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.