California Eatin'

Thanksgiving Day Vegetable: The Roasted Veggie Platter

Fall, Savory | November 24, 2015 | By



roasted veggie tray

I love those big Greek salads that aren’t mixed yet.  Where all the ingredients are separate but then each bite combines to yield an amazing dish.  That was the inspiration behind my thanksgiving roasted veggie platter. 

If you are not into roasted veggies yet, it is time to start.  Roasting vegetables yields sweeter tasting and a crispier textures.  These are the most common complaints about vegetables- usually from the two year olds I hang out with.  Its bitter!  Its mushy!  Not when you roast them.  We all know a few adults who could do better in the cruciferous and orange vegetable categories as well.  The best thing about roasting vegetables is that it is so easy. 

This recipe includes only the superstar favorites of fall; carrots, cauliflower, broccoli (or romanesco), butternut squash, beets and red onion.  One oven and two trays of roasted veggies, shake up your vinaigrette, top with herbs and cheese and you have your holiday vegetable dish.  

Time is everything during holiday food preparations and the good news is all of this can be completely made ahead and definitely prepped out ahead of time and stored until the big day.    

Roasted Vegetable Platter
  1. 4 carrots
  2. 1/2 head cauliflower
  3. 1/2 head broccoli or romanesco
  4. Butternut squash 1/2 small (1 1/2 cups of cubes)
  5. 3 ea Beets
  6. 1/2 Red Onion
  7. 1 sprig Rosemary, fresh
  8. 1/2 cup Blue Cheese, crumbled
  1. 1 orange, juiced
  2. 1 lemon, juiced
  3. 1/2 cup champagne vinegar
  4. 1 teaspoon Dijon mustard
  5. 1 tablespoon honey
  6. 1/2 teaspoon salt
  7. 1/2 cup good quality olive oil
  8. 1/2 teaspoon pepper
  1. Wash vegetables. Slice carrots into long pieces about 3" strips and cut cauliflower and broccoli into 1" florets. Carefully chop up butternut squash into 1" cubes. You can remove the skin or leave it-it is edible. On a plastic cutting board trim the tops and bottoms from the beets and use a peeler to remove the skin-this is pink and messy. Chop into 1/2" chunks. Quarter red onion and separate into pieces with a few layers. If preparing ahead of time place veggies in plastic bags and store in the refrigerator. Be sure and keep the beets in their own bag-they stain everything.
  2. Preheat oven to 375F. Add olive oil to the bags just to coat the veggies, sprinkle in salt and pepper, seal and toss to coat. You are going to get the beets started first so add some of them to each tray well separated. Place on cookie sheets in the oven and bake for 15 minutes. Add the remainder of the olive oil coated and seasoned veggies to the tray. Give them plenty of space for browning. Place back in the oven for 15-20 more minutes and occasionally shake tray during the cooking process to move veggies around.
  3. While cooking add all ingredients for the dressing to a jar and shake and set aside.
  4. When veggies are fork tender, remove from the oven let cool enough to handle. Arrange by veggie or mixed up on a platter and top with dressing. Mound cheese in the middle of the platter. Sprinkle with fresh chopped rosemary.
  1. Veggies can be prepared the day ahead and brought to room temperature or re-warmed for serving then dressed.
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