Holiday Roasted Veggie Platter
 
Prep time
Cook time
Total time
 
A roasted vegetable platter is always a good idea but especially on a holiday table! It adds color, nutrients and works well with just about everything. And so versatile! Switch up the veggies, top with pommegrantes to make festive, and even make a day ahead and heat up on a skillet to make warm and crispy again.
Author:
Recipe type: Veggies, Holidays, Sides
Cuisine: Gluten-Free, Vegetarian, Vegan,
Serves: 1 platter
Ingredients
Overall
  • Quantity depends on number of people serving.
  • For all: Clean, dry well and leave skin on. The most important thing is to cut vegetables in similar thickness to make cooking easier.
Vegetable Ideas based on what we've served the last few years
Maple Glazed Delicata or Acorn Squash
  • 2 delicata squash or acorn squash
  • Olive oil - approx 1-2 tablespoons
  • Maple syrup to taste (approx 2-3 tablespoons)
Spiced Butternut Squash
  • 1 package pre-cubed butternut squash or 1 butternut squash, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika or hot smoked Spanish paprika
  • ½ teaspoon sea salt
Sweet Potato Fries - 2-3 medium to large sweet potatoes, well scrubbed and dried. see below for how to cut
Other Veggies
  • Mushrooms 1-2 cartons slice mushrooms
  • 1 1 lb bag of Brussel sprouts, cut off ends and halved or package pre-halved brussel sprouts
  • Asparagus, 1-2 bunches, ends trimmed.
Basic seasoning for other vegetables
  • Olive oil or neutral oil of choice (canola or grapeseed good options too!)
  • Kosher Salt
  • Basil, optional but recommended for Mushrooms
Tahini Sauce
  • 1 cup tahini
  • 1 garlic clove, minced
  • 2 tablespoons + 2 teaspoons fresh lemon juice
  • ¼ teaspoon of sea salt (add more to taste)
  • ¾ cup of warm water (add more as needed or desired)
Instructions
Sweet Potato Fries
  1. Preheat oven to 450 degrees (if roasting a number of vegetables at the same time, you can roast at 400 degrees, just keep them in the oven for 30 minutes)
  2. Make sure sweet potatoes are dried well.
  3. Cut sweet potatoes lengthwise in half. Cut each half into 1 inch thick strips. Then cut the strips in half. You want to cut your sweet potato fries or wedges into even sizes so they cook evenly. (Mine were approximately 3 inches long x 1 inch thick)
  4. Place sweet potato wedges in a large bowl and toss evenly with oil. (You want the fries to be coated but not dripping in oil). Place oiled fries in a single layer on ungreased baking sheet or baking sheet covered in non stick foil. Make sure sweet potatoes are not touching and that there is room between each sweet potato so that they can get crispy.
  5. Sprinkle with salt.
  6. Roast for15- 20 minutes, flipping once, or until crispy on outside and tender on inside. (Even if fries are particularly thick, should take more more than 25 minutes because roasting at such a high temperature.)
  7. Serve immediately. If extras, store in a seal container in fridge and reheat in oven or stove top.
Maple Glazed Squash
  1. Preheat oven to 400° F and line a baking sheet with parchment paper.
  2. Clean squash thoroughly (leave skin on delicata, it's ok to eat. I don't eat the skin of acorn squash)
  3. To cut a delicate squash: Cut off the ends. Remove seeds. Slice into approx ¼ inch slices. Option: leave as circles or cut into half moons.
  4. To cut acorn squash: cut in half, remove seeds, and cut into 2-3 in pieces.
  5. Either on the baking sheet or in a small bowl, toss sliced squash with olive oil and maple syrup. I use approximately 1 tablespoon olive oil and 2-3 tablespoons maple syrup depending on how much squash there is.
  6. Place on baking sheet and bake for 30-40 minutes, until softened and caramelized. Edges will get browned and crisp.
  7. Set Aside and let cool.
Spiced Butternut Squash:
  1. In a large bowl add oil, cumin, paprika, and sea salt and mix to combine.
  2. Add Butternut Squash and toss to cover in oil-spice mixture.
  3. Arrange in a single layer on baking sheet. Bake 20 minutes. Turn squash over. Bake an additional 15 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.
Remaining Roasted Veggies:
  1. Preheat oven to 400 degrees.
  2. One vegetable at a time, gently toss in olive oil.
  3. Lay in a single layer on individual baking sheets. Sprinkle with salt. I like to also sprinkle the mushrooms with lots of basil. Bake for:
  4. Mushrooms - 25 minutes or until tender.
  5. Brussel Spouts- 25 minutes or until crispy
  6. Asparagus - 30 minutes or until crispy
Tahini Sauce
  1. Place all ingredients in a food processor and process until smooth, You may have to stop and scape down the sides.
  2. Taste and adjust as desired. Add more water for a thinner sauce, more lemon juice for a brighter and tangier sauce.
Tips for prepping ahead/ reheating
  1. Roasted veggies can be made ahead, stored separately in the refrigerator in sealed containers and served room temperature or heated up.
  2. Heat up roasted veggies in a skillet with a touch of olive oil. Alternatively you can heat them up in the oven.
  3. Tahini Sauce can be made ahead and stored in a sealed container in the refrigerator for several days.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/holiday-roasted-veggie-platter/