We know that Thanksgiving 2020 is probably going to look a little different for most of us this year. If you are used to having a large gathering, downsizing your menu and vision can seem a little sad. Our tip for enjoying the holiday to the fullest is to prepare your menu as you would any other year. If Thanksgiving doesn’t feel like Thanksgiving without 10 side dishes, go ahead and make your traditional full menu! We suggest that this year you downsize the quantity but not the scale of your traditional Thanksgiving menu. We all need a little holiday cheer after the strangest year of history, plus, who doesn’t love Thanksgiving leftovers?
Even with a small gathering, we love to have an appetizer out and ready for our guests to arrive. Because a traditional Thanksgiving menu is loaded with carby side dishes, we like to keep appetizers light. Save the baked brie for other winter gatherings. We love this roasted vegetable platter because all of the components can be made the day before. We love the addition of the romesco sauce and the lemon aioli to provide a zesty punch, but you can serve the vegetables with any dipping sauce you enjoy. All it takes is some quick assembly on Thanksgiving Day and you will have a gorgeous appetizer to set the tone for a festive holiday dinner. We have gone ahead and listed out every vegetable and dip on the platter that we used in the recipe below, but we encourage you to plan out your platter so that you do not have any repeating vegetables in your main dinner menu.
Roasted Vegetable Platter
A healthy and robust appetizer platter to have waiting for your Thanksgiving guests!
- 1 head of cauliflower, stem removed and cut into florets
- 1 acorn squash, seeds removed and sliced into wedges
- 1 package petite rainbow carrots
- 3 beets, rinsed, peeled, and sliced into wedges
- 1 can of artichoke hearts, rinsed and drained
- 1/4 cup olive oil
- salt and pepper to taste
- romesco sauce, or dip of your choice
- lemon & garlic aioli, or dip of your choice
- Preheat the oven to 400 degrees.
- Prep the vegetables that need roasting (cauliflower, squash, carrots and beets) so that all of them are peeled, have their seeds removed, and are chopped into large bite sized pieces. Lay the vegetables on a cookie sheet or two so that they are in a single layer. Drizzle with the olive oil and season with salt and pepper.
- Roast the vegetables until they are fork tender, anywhere from 30 – 40 minutes. Remove the vegetables from the oven and let cool so that they are warm or room temperature. If you are making the vegetables the day before, refrigerate and bring out to room temperature at least 30 minutes before serving.
- Serve the vegetables on a platter with romesco sauce and lemon aioli, or any dips of your choice. Serve with small forks and/or toothpicks to allow your guests to help themselves.