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Roasted Halloween Veggie Tray with Easy Herb Ranch Dip

Roasted Halloween Veggie Tray with Easy Herb Ranch Dip - featured image
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A festive roasted vegetable platter with caramelized edges served with a creamy herb ranch dip, perfect for Halloween parties and fall gatherings.

Ingredients

Scale
  • 4 large carrots, peeled and cut into sticks
  • 2 large bell peppers (any color), sliced into strips
  • 2 cups broccoli florets, bite-sized
  • 2 cups cauliflower florets, bite-sized
  • 2 cups butternut squash, peeled and cubed (1-inch)
  • 3 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 cup plain full-fat Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried dill
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Make the herb ranch dip: In a medium bowl, combine Greek yogurt, mayonnaise, fresh dill, fresh parsley, fresh chives, garlic powder, onion powder, dried dill, lemon juice, salt, and pepper. Whisk until smooth. Cover and refrigerate for at least 20 minutes.
  3. Prepare the vegetables: Wash all vegetables. Peel carrots and cut into sticks about 3 inches long and 1/2 inch thick. Slice bell peppers into 1-inch wide strips. Cut broccoli and cauliflower into similar-sized florets. Cube butternut squash into 1-inch pieces.
  4. Season the vegetables: In a large bowl, combine all prepared vegetables. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and smoked paprika. Toss with hands until evenly coated.
  5. Arrange on a parchment-lined baking sheet in a single layer, ensuring they are not crowded.
  6. Roast for 20-25 minutes, stirring halfway through at the 12-minute mark, until tender and golden-brown edges appear.
  7. Let cool on the baking sheet for about 5 minutes.
  8. Assemble the tray: Arrange roasted vegetables on a serving platter, grouping by color. Place the dip bowl in the center or on the side.
  9. Serve warm or at room temperature.

Notes

For best results, pat vegetables dry after washing to avoid steaming. Cut vegetables uniformly for even cooking. Use room temperature yogurt for a creamier dip. The dip can be made a day ahead for better flavor. Avoid overcrowding the pan; use two sheets if needed.

Nutrition

Keywords: Halloween, roasted vegetables, veggie tray, herb ranch dip, fall appetizer, healthy snack, gluten-free, vegetarian

Find it online: https://ovenmila.com/roasted-halloween-veggie-tray-with-easy-herb-ranch-dip/