Have you ever noticed that there is almost always a vegetable tray at every Thanksgiving meal that doesn’t get attention by the guests? Let’s be real, the classic store bought veggie tray falls miserably short when compared to the delicious turkey and sides that make up the meal. I got to thinking, how could I elevate the typical veggie tray to something that people would enjoy eating? A roasted vegetable tray with a delicious homemade sauce was the obvious answer! This tray could be served with the meal or as an appetizer. These vegetables are absolutely delicious, and I think they will be something guests feel excited to eat rather than obligated to eat.

Vegetables:

Radishes

Whole carrots (I used organic and these are generally much smaller than regular whole carrots)

Green beans

Purple fingerling potatoes

Parsnips

Lemony Garlic Dipping Sauce:

1 cup plain Greek yogurt

Juice of 1 lemon

1 tbsp. mayo

1 heaping tbsp. Chili Crunch

Salt and pepper to taste

For the vegetables:

Heat oven to 420 degrees F. Clean all vegetables well to make sure there is no grit that stays on them. Dry all of them well so that they can get nice and roasted. Cut the radishes in half- leaving a little bit of the green at the top (you can see how this should look in the picture of the vegetables). Leave carrots whole- I love how this looks on the platter. I also left a little tuft of green at the top of the carrots. Cut fingerling potatoes in quarters- I cut them on the long axis so that they look more like strips. Leave green beans whole, but cut off the ends that have become dry. Cut parsnips into pieces similar in shape and size to the potatoes. I do not give specific amounts with the vegetables because you really can do as much or as little as you like. This dish is very easy and low fuss. Once vegetables are prepped, they are ready to season. I drizzle generously with olive oil and season with salt, curry powder (generous amounts), paprika, and pepper. Place potatoes on a baking sheet and stick in the oven. The potatoes need the longest amount of time, so these should go in first. After about 5 minutes, add the parsnips, radishes, and carrots to the baking sheet. Wait ten more minutes and add the green beans. Let all of the vegetables roast for another 10 minutes after the green beans have been added. The total cook times for the vegetables are below:

Potatoes- 25 minutes

Radishes, carrots, and parsnips- 20 minutes

Green beans- 10 minutes

After vegetables are done cooking, I place them on the platter in a decorative fashion. I think it looks nice to bunch each vegetable together- creating a color wheel. You can place these however you would like onto your platter.

For the sauce:

Mix all ingredients together and place in a dish at the center of the vegetable platter. The Chili Crunch in the recipe is a condiment that I have found at specialty shops in Fort Collins, CO. It is one of my absolute favorite condiments and goes well with pretty much anything. I know that it can be ordered online as well as being bought in shops. If you cannot find the Chili Crunch, substitute 1 tsp. of chili oil with 1 tbsp. of fresh or dehydrated garlic.