Print

Crowd-Pleasing Roasted Halloween Veggie Tray with Ranch

roasted Halloween veggie tray with ranch - featured image
Print Recipe

A simple, festive roasted vegetable platter with a creamy homemade ranch dip, perfect for Halloween parties. This easy recipe transforms humble veggies into a crave-worthy, caramelized side dish that’s always a hit.

Ingredients

Scale
  • 1 pound carrots, peeled and cut into sticks
  • 1 large head of broccoli, cut into florets
  • 1 medium head of cauliflower, cut into florets
  • 1 red bell pepper, sliced into strips
  • 1 orange bell pepper, sliced into strips
  • 8 ounces cremini mushrooms, halved if large
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel the carrots and cut them into sticks about 3 inches long and 1/2 inch thick. Place in a large mixing bowl.
  3. Cut the broccoli and cauliflower into bite-sized florets (about 1 to 1.5 inches). Add to the bowl.
  4. Remove stems and seeds from bell peppers, slice into 1/2-inch strips, and add to the bowl.
  5. Wipe mushrooms clean with a damp paper towel, halve any large ones, and add to the bowl.
  6. Drizzle olive oil over the vegetables. Sprinkle garlic powder, smoked paprika, onion powder, salt, and pepper. Toss until evenly coated.
  7. Spread vegetables in a single layer on a large baking sheet. Do not overcrowd.
  8. Roast for 20 minutes, then stir with a spatula.
  9. Roast for another 10-15 minutes until tender and caramelized.
  10. While veggies roast, make the ranch dip: In a medium bowl, combine sour cream, mayonnaise, chives, dill, parsley, garlic powder, onion powder, salt, pepper, and lemon juice. Whisk until smooth. Refrigerate until ready to serve.
  11. Transfer roasted veggies to a serving platter and serve warm with ranch dip on the side.

Notes

Don’t overcrowd the pan to avoid steaming. Cut veggies uniformly for even cooking. Make the ranch dip ahead for best flavor. Reheat leftovers in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: roasted vegetables, Halloween, veggie tray, ranch dip, party appetizer, healthy snack, fall recipe

Find it online: https://cookluma.com/crowd-pleasing-roasted-halloween-veggie-tray-with-ranch/