Giant Roasted Vegetable Platter
Updated Nov. 21, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
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
- 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
Nutritional analysis per serving (10 servings)
127 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 5 grams protein; 205 milligrams sodium
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.
Powered by
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.
Private Notes
Comments
Pepitas (pumpkin seeds) add a nice flavor and crunch.
@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.
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.
66 16th
We really enjoyed this. So glad that cooking instructions included times for each vegetable. Loved the fennel. We served this at a potluck and served the sauce on the side. It was very popular.
I made this scaled down for two with carrots, red and yellow beets, broccoli, red onion, and fennel. The garlic yogurt was fabulous!! I’ll use this on many things.