Introduction

Bring color, flavor, and nutrition to your table with this Giant Roasted Vegetable Platter. Featuring a stunning array of roasted seasonal vegetables drizzled with a zesty garlic yogurt sauce, hot honey, and fragrant herbs, this dish is both a visual and culinary delight. Perfect as a centerpiece for festive gatherings, holidays, or a wholesome weeknight meal, this platter showcases the natural beauty and flavors of fresh produce. It’s gluten-free, vegetarian, and easily customizable, making it suitable for a variety of dietary preferences.

This recipe combines hearty cauliflower, sweet winter squash, broccolini, fennel, carrots, and red onion, all roasted to golden perfection. The tangy yogurt sauce and flavorful garnishes elevate the dish, creating a balance of textures and tastes that will have everyone reaching for seconds.

Ingredients

Yield: 8 to 12 servings

Vegetables:

  • 1 (1½-pound) head cauliflower (purple, white, or orange), cut into bite-size florets
  • 1¼ to 1½ pounds winter squash (such as kabocha, delicata, butternut, or honey nut), halved, seeded, and cut into 1-inch-thick crescents or rounds
  • 1 pound broccolini or sprouting broccoli, trimmed
  • 1 pound carrots, peeled and halved lengthwise
  • 1 fennel bulb, trimmed but core left intact, cut lengthwise into 8 wedges
  • 1 large red onion, peeled but root left intact, cut lengthwise into 8 wedges

For Roasting:

  • Extra-virgin olive oil, for drizzling
  • ½ teaspoon fine sea salt, more for sprinkling

Garlic Yogurt Sauce:

  • ½ cup whole-milk yogurt
  • 1 garlic clove, finely grated
  • 2 teaspoons fresh lemon juice, more to taste
  • ½ teaspoon fine sea salt

Garnishes:

  • Apple cider vinegar, for drizzling
  • Hot honey, for drizzling
  • Cumin seeds or white sesame seeds, for sprinkling
  • Pomegranate seeds (optional)
  • 1 cup chopped cilantro, mint, or parsley

Step-by-Step Instructions

Prepare the Vegetables

  1. Preheat the oven to 425°F (220°C).
  2. Line three large rimmed sheet pans with parchment paper.
  3. Arrange the vegetables on the sheet pans, keeping each type separate:
    • Broccolini on one section
    • Red onions on another
    • Fennel wedges together
    • Cauliflower florets on one side
    • Winter squash slices on another
    • Carrots grouped together
  4. Drizzle the vegetables with olive oil and sprinkle generously with salt. Toss to coat evenly.

Roast the Vegetables

  1. Place the sheet pans in the oven and roast until the vegetables are tender and golden, flipping them halfway through the cooking time.
  2. Roasting times may vary, so keep an eye on each type:
    • Broccolini: 10 to 15 minutes
    • Red onion wedges: 15 to 20 minutes
    • Fennel wedges: 20 to 25 minutes
    • Cauliflower florets: 25 to 35 minutes
    • Winter squash: 30 to 35 minutes
    • Carrots: 30 to 40 minutes
  3. Use a wide spatula or tongs to remove the vegetables from the oven as they finish roasting.

Make the Garlic Yogurt Sauce

  1. In a small bowl, whisk together:
    • ½ cup whole-milk yogurt
    • 1 finely grated garlic clove
    • 2 teaspoons fresh lemon juice
    • ½ teaspoon fine sea salt
  2. Taste the sauce and add more lemon juice or salt if needed.

Assemble the Platter

  1. Arrange the roasted vegetables artfully on a large serving platter, grouping them by type for a visually striking presentation.
  2. Top with dollops of the garlic yogurt sauce.
  3. Drizzle with:
    • Extra-virgin olive oil
    • Apple cider vinegar
    • Hot honey for a hint of sweet heat
  4. Sprinkle with:
    • Cumin seeds or white sesame seeds
    • Pomegranate seeds for a burst of color (optional)
    • Chopped cilantro, mint, or parsley for freshness

Tips for Success

  • Uniform Sizing: Cut the vegetables into similar sizes to ensure even cooking.
  • Don’t Overcrowd: Give the vegetables enough space on the sheet pans to avoid steaming. Overcrowding can prevent them from caramelizing properly.
  • Adjust Seasoning: Taste and adjust the seasoning of the yogurt sauce and vegetables before serving.
  • Serving Temperature: This platter is delicious served warm or at room temperature, making it ideal for entertaining.

Variations

  • Add More Vegetables: Include other seasonal favorites like Brussels sprouts, sweet potatoes, or bell peppers.
  • Vegan Option: Replace the yogurt sauce with a dairy-free alternative, such as tahini sauce or cashew cream.
  • Spice It Up: Sprinkle with smoked paprika, za’atar, or chili flakes for an extra layer of flavor.
  • Cheesy Twist: Add crumbled feta or shaved Parmesan for a savory touch.

Serving Suggestions

This Giant Roasted Vegetable Platter is incredibly versatile. Here are some serving ideas:

  • Main Course: Serve with a side of quinoa, rice, or warm crusty gluten-free bread for a complete meal.
  • Side Dish: Pair with roast chicken, beef, or fish.
  • Holiday Centerpiece: Perfect for Thanksgiving, Christmas, or any festive gathering.

Storage and Reheating

  • Storage: Store leftover vegetables and yogurt sauce separately in airtight containers in the refrigerator for up to 4 days.
  • Reheating: Reheat the vegetables in a 375°F (190°C) oven until warm, about 10 to 15 minutes. Alternatively, enjoy them cold in a salad or grain bowl.

Nutrition Information

This platter is packed with vitamins, minerals, and fiber from the assortment of colorful vegetables. Here’s an approximate breakdown per serving:

  • Calories: 180 kcal
  • Protein: 5g
  • Carbohydrates: 22g
  • Fat: 9g
  • Fiber: 7g

Note: Nutrition may vary based on specific ingredients and portion sizes.

Cost Estimation

This recipe is budget-friendly, making it perfect for feeding a crowd. Estimated cost breakdown:

  • Cauliflower: $3.00
  • Winter Squash: $2.50
  • Broccolini: $3.50
  • Carrots: $2.00
  • Fennel Bulb: $2.50
  • Red Onion: $1.00
  • Yogurt & Toppings: $4.00

Total Estimated Cost: $18.50
Cost Per Serving (12 servings): $1.54

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