Halloween Veggie Tray
This Jack-O-Lantern Halloween Veggie Tray is a quick and easy appetizer made with baby carrots and black olives. Perfect for Halloween parties, it adds a fun and spooky touch to your table with minimal effort.
Servings: 8 servings
Calories: 101kcal
Cost: $8
Ingredients
- 2 lbs Baby Carrots
- 12 oz black olives Canned Medium Black Olives, drained
Instructions
- Place the cookie cutter in the upper left of the plate, about an inch from the top. Fill the center of the cutter with olives.12 oz black olives
- Assemble the carrots around the cutter, keeping them in the same direction. Do not fill in the right side yet; you're creating a dam around the cutter.2 lbs Baby Carrots
- Once the carrots are built up around the cutter, gently press on the olives and carefully pull out the cutter a bit at a time.
- Repeat this process for the right side of the plate.
- Put a line of carrots under the eyes, lengthwise, and then run a line of carrots along the bottom of the plate until both sides meet. Remember, each line of carrots should have two layers.
- Fill the empty space at the bottom with olives, arranging them to fill in any gaps.
- Serve and enjoy!
Notes
- Prepare a day ahead and store in the fridge, tightly covered with plastic wrap.
- Do not freeze. Best served immediately or shortly after assembly.
- A platter with sides works best to prevent veggies from sliding.
- Soak dry baby carrots in water for five minutes to refresh them.
- Use a basting brush to gently brush water over veggies if they look dry.
- If you don’t have a cookie cutter, shape the face by hand.
- Adjust the number of veggies based on the size of your platter.
Nutrition
Serving: 1g | Calories: 101kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 752mg | Potassium: 287mg | Fiber: 5g | Sugar: 6g | Vitamin A: 15805IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg