Giant Roasted Vegetable Platter

Name: Giant Roasted Vegetable Platter
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 to 12 servings
Ingredients: 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

By Melissa Clark

Updated Nov. 21, 2024

Giant Roasted Vegetable Platter — Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Rating: 5(1,020)
Comments: Read comments

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.

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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
1pound broccolini or sprouting broccoli, trimmed
1pound carrots, trimmed, peeled, halved lengthwise
1fennel bulb, trimmed but core left intact, cut lengthwise into 8 wedges
1large 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
1garlic clove, finely grated
2teaspoons 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)
1cup chopped cilantro, mint or parsley

Ingredient Substitution Guide

Preparation

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.
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.
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

1,020 user ratings

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Comments

Its Pronounced Kirsten1 year ago

@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 Mississippi1 year ago

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

GC Dallas1 year ago

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.

Julianne5 days ago

Made this for a big gathering, as written. Used white cauliflower, butternut squash (which I peeled before roasting) and broccolini. I omitted the yogurt sauce, and drizzled the roasted veggies with hot honey and toasted cumin seeds. Served alongside pomegranate jewels and chopped cilantro, for those that wanted some extra pizzazz. It was a hit! Got asked for the recipe and received many compliments on the fine combo of colors and flavors.

Crystal3 weeks ago

I was able to fill two (cake-sized) disposable aluminum pans with veggies and served it room temp with yogurt sauce on the side. Party of 16 finished one pan of veggies (we had a lot of other food). Cauliflower and squash were the faves. Yogurt sauce was good but few people tried it. If using disposable aluminum pans, recommend using the heavy duty kind - these veggies can get heavy!

Joann3 weeks ago

I love that you can roast in advance and heat up before serving. Very versatile to add/subtract veggies. The yogurt sauce is a great addition

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