Giant Roasted Vegetable Platter

By Melissa Clark

Updated November 20, 2024

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
1 hour
Prep Time
15 minutes 
Cook Time
45 minutes
Rating
5(1,184)
Comments
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A giant platter of colorful roasted vegetables is a perfect party side that you can make in advance. The vegetables can be cut up the day before and stored in the fridge. You can roast them a few hours before serving, and reheat them for 7 to 15 minutes at 350 to 400 degrees (they are very forgiving) or serve them at room temperature. Then garnish to your heart’s content – a mix of jewel-like pomegranate seeds, cumin or sesame seeds, herbs, swirls of garlicky yogurt and dashes of hot honey will make everything pop. To make a vegan version of this dish, you can substitute tahini sauce for the yogurt sauce and skip the hot honey.

Featured in: 4 Colorful Thanksgiving Veggie Sides to Brighten Your Table

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Ingredients

Yield:8 to 12 servings 

  • 1 (1½-pound) head purple, white or orange cauliflower, 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, trimmed, peeled, 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

  • Extra-virgin olive oil, for drizzling 

  • ½ teaspoon fine sea salt, more for sprinkling 

  • ½ cup whole-milk yogurt  

  • 1 garlic clove, finely grated

  • 2 teaspoons fresh lemon juice, more to taste

  • Apple cider vinegar, for drizzling 

  • Hot honey, for drizzling 

  • Cumin seeds or white sesame seeds, for sprinkling 

  • Pomegranate seeds, for sprinkling (optional)

  • 1 cup chopped cilantro, mint or parsley 

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 12 servings)

20 grams carbs; 2 milligrams cholesterol; 127 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 6 grams fiber; 205 milligrams sodium; 5 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Line 3 large rimmed sheet pans with parchment paper. Lay vegetables out on the pans, keeping the same kinds together. Drizzle vegetables with olive oil, and sprinkle generously with salt. Roast vegetables until tender and golden, flipping them halfway, and using a wide spatula or tongs to remove them from the pans as they are done. The timing will look like this: broccolini, 10 to 15 minutes; red onions, 15 to 20; fennel, 20 to 25; cauliflower, 25 to 35; squash, 30 to 35; carrots, 30 to 40.

  2. Step 2

    While the vegetables are roasting, put yogurt in a small bowl. Whisk in grated garlic, lemon juice and ½ teaspoon salt. Taste for seasoning, and add more lemon juice and salt as needed.

  3. Step 3

    Arrange the roasted vegetables artfully on a platter. Top with dollops of garlicky yogurt. Drizzle with more olive oil, apple cider vinegar and hot honey. Sprinkle with cumin seeds or sesame seeds, pomegranate seeds and chopped cilantro. Serve warm or at room temperature.

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Ratings

5 out of 5
1,184 user ratings
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Comments

Its Pronounced Kirsten

@Serving Question to keep this from becoming a soggy mess, skip the drizzle and serve the yogurt sauce in a bowl on the side. The scattered pomegranate arils and chopped fresh herbs will still make it look pretty. The finished platter (without yogurt drizzle) can hold at room temp for a couple hours before serving. Keep the bowl of yogurt sauce chilled until you’re ready to serve.

Mary from Mississippi

Pepitas (pumpkin seeds) add a nice flavor and crunch.

GC Dallas

I would think the sauce from “Sweet Potatoes with Miso-Ginger sauce” here at NYT Cooking would go really well with this if you’re looking for a different sauce than yogurt based.

Paula

Brilliant. Stunning. It might serve 8, but not 12 unless you make extra. A bit time consuming with all the roasting pan in and outs, but it's a beautiful presentation and perfect for Thanksgiving or a splash at a potluck. Yes on adding the pepitas for a little crunch

Linda G

Love this platter of veggies. However, unless you have two ovens, there is no way this is a 45 minutes cook.

catherine

This was fantastic! Brought to Christmas Day at grandmas for the family. It makes a lot so maybe next time I’ll do half as it was just 8 of us and we had a ton of other appetizers. I set up the platter with all the vegetables and served the yogurt sauce in bowls on the side. Made it easier to transport too and store leftovers.

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