Holiday Roasted Veggie Platter

Brighten your holiday table with a naturally gluten-free platter of roasted veggies! It works well with just about everything and so versatile! Switch up the veggies, top with pomegrantes to make festive, and even make a day ahead and heat up on a skillet to make warm and crispy again. Serve with Lemony Tahini Sauce for a little something extra.

Gluten-Free Holiday Roasted Vegetable Platter with lemony tahini sauce #glutenfree #glutenfreerecipes
Holiday Roasted Veggie Platter

Savory, Nourishing, Festive and Delish!

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If you’ve followed me a while, you know I love roasted veggies!

In fact, if you follow my Instagram Stories, you’ve seen me prepare them almost weekly in the Fall and Winter and then turn them into big lunch salads for the week.

So a few years back, I decided that they needed to also join our Thanksgiving table!

We have so many amazing Thanksgiving sides dishes that we look forward to each year, it wasn’t that we needed yet another dish.

It was that I loved the idea of having something super fresh and delicious, and just a bit lighter to balance out all the other dishes like sweet potato casserole and gluten-free stuffing.

Plus roasted veggies are naturally gluten-free!

Gluten-Free Holiday Roasted Vegetable Platter with Lemony Tahini Sauce #glutenfree #glutenfreerecipes

My family loves tradition when it comes to the holidays so I wasn’t sure how it would be received… would I end up having the entire platter to myself? Not that that would be so bad…

But we had always had various vegetables at the table (mushrooms, peas, corn) … I was just updating the veggies!

I needn’t have worried… everyone LOVED them!

So each year, I’ve switched up the veggies a bit and each year and I’ve increased the quantity.

This was last year’s platter.

Gluten-Free Holiday Roasted Vegetable Platter #glutenfree #glutenfreerecipes

Roasted Brussels sprouts, roasted butternut squash and roasted mushrooms served with tahini sauce.

It wasn’t fancy, in fact it was super simple and it was DELISH!

And the best part of serving roasted veggies is that there are so adaptable and versatile to tastes!

You can easily switch up the veggies and serve favorites of everyone at the table.

My niece loves sweet potato fries for instance so we always make them!

And one of the easiest ways to amp up a roasted veggie platter and make it super festive is to just add pommegrantes!

Look how festive a simple platter of roasted veggies becomes with this little addition!

Gluten-Free Holiday Roasted Vegetable Platter with Lemony Tahini Sauce #glutenfree #glutenfreerecipes

No matter what vegetables you choose to make, here are some tips for making a platter and getting them crispy every time!

  • Make sure the veggies are well dried after rinsing and scrubbing off any dirt
  • Cut them as evenly as possible so that they cook evenly
  • Make sure they are coated but not dripping in oil
  • Place them on the baking sheet so that they are not touching and with enough space in between each vegetable so that they can get crispy.
  • Roast them at a high temperature (I like to roast them at 400 degrees, except sweet potato fries which I like to roast at 450 degrees if possible).  If short on time, roast at 425 degrees, but do for shorter time.
  • My general rule of thumb is to roast at 400 degrees, for 30 minutes. Some vegetables will take a little longer, some a little less but this will work for most veggies.
  • If serving a crowd, consider asking people what their favorite vegetables are ahead of time.  That way you can make sure you have enough of the preferred vegetables.
  • If making a platter, choose your favorite vegetables first, look at the colors and then choose a few with different colors so the platter is balanced and vibrant in presentation.

More tips… I know sheet pan meals are really popular but I personally like to roast my vegetable on separate baking sheets.

I find that they often cook at different rates and this allows me to get each one to a perfect tenderness and crispiness. Plus I am usually making a large quantity so it works out well for me.

But once they are roasted to perfection, the look fabulous when served together and even topped with some pomegranates!

Gluten-Free Holiday Roasted Vegetable Platter #glutenfree #glutenfreerecipes

One final but important thought on making a roasted veggie platter for the holidays…

The only tough thing can be oven space, especially on the day like Thanksgiving if, like my family, you’re serving a crowd and have a ton of food.

So I usually roast them the day before and store them individually in sealed containers in the refrigerator, just as if I were meal prepping.

Gluten-Free Holiday Roasted Vegetable Platter with lemony tahini sauce #glutenfree #glutenfreerecipes

Then on the day of, I heat them on in a skillet, one by one just before assembling the platter.

And if you’re looking for a sauce to serve them with, we love our Lemony Tahini Sauce!

It’s super easy to make, creamy and so tasty!

Plus it’s made with just 5 ingredients: tahini, garlic, fresh lemon juice, salt and water.

Tahini Sauce #glutenfree #glutenfreerecipes

So if you love roasted veggies as much as we do, consider adding them to your holiday menu!

Scroll down for recipe and leave a comment if make roasted veggies for the holiday.


Gluten-Free Holiday Roasted Vegetable Platter with lemony tahini sauce #glutenfree #glutenfreerecipes
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Holiday Roasted Veggie Platter

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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Sides, Holidays, Veggies
Cuisine: Gluten-Free, Vegetarian, Vegan
Servings: 1 platter
Author: Healthy Gluten-free Family



  • 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


      Sweet Potato Fries

      • 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)
      • Make sure sweet potatoes are dried well.
      • 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)
      • 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.
      • Sprinkle with salt.
      • 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.)
      • Serve immediately. If extras, store in a seal container in fridge and reheat in oven or stove top.

      Maple Glazed Squash

      • Preheat oven to 400° F and line a baking sheet with parchment paper.
      • Clean squash thoroughly (leave skin on delicata, it's ok to eat. I don't eat the skin of acorn squash)
      • 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.
      • To cut acorn squash: cut in half, remove seeds, and cut into 2-3 in pieces.
      • 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.
      • Place on baking sheet and bake for 30-40 minutes, until softened and caramelized. Edges will get browned and crisp.
      • Set Aside and let cool.

      Spiced Butternut Squash:

      • In a large bowl add oil, cumin, paprika, and sea salt and mix to combine.
      • Add Butternut Squash and toss to cover in oil-spice mixture.
      • 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:

      • Preheat oven to 400 degrees.
      • One vegetable at a time, gently toss in olive oil.
      • 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:
      • Mushrooms - 25 minutes or until tender.
      • Brussel Spouts- 25 minutes or until crispy
      • Asparagus - 30 minutes or until crispy

      Tahini Sauce

      • Place all ingredients in a food processor and process until smooth, You may have to stop and scape down the sides.
      • 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

      • Roasted veggies can be made ahead, stored separately in the refrigerator in sealed containers and served room temperature or heated up.
      • Heat up roasted veggies in a skillet with a touch of olive oil. Alternatively you can heat them up in the oven.
      • Tahini Sauce can be made ahead and stored in a sealed container in the refrigerator for several days.
      Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!



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