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Fall Roasted Garlic Veggie Tray with Spooky Ranch Dip

roasted garlic veggie tray - featured image
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A stunning fall vegetable tray featuring caramelized roasted butternut squash, Brussels sprouts, and carrots served with a creamy roasted garlic ranch dip. Perfect for Halloween parties or autumn gatherings, this healthy appetizer will convert even the most stubborn veggie skeptics.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 large carrots, peeled and cut into thick sticks
  • 1 large red onion, cut into wedges
  • 1 whole head of garlic
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 cup sour cream (full-fat)
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • Roasted garlic from the whole head
  • Black olive slices (for decoration, optional)
  • Red bell pepper strips (for decoration, optional)
  • Pretzel sticks (for decoration, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the vegetables: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Trim Brussels sprouts and cut in half. Peel carrots and cut into thick sticks about 3 inches long. Cut red onion into wedges (about 8 wedges per onion).
  3. Prep the garlic: Slice off the top 1/4 inch of the whole head of garlic to expose the cloves. Place on a small piece of foil, drizzle with about 1 teaspoon of olive oil, and wrap tightly.
  4. Toss the vegetables: In a large bowl, combine cubed squash, halved Brussels sprouts, carrot sticks, and onion wedges. Drizzle with 3 tablespoons olive oil, then sprinkle with salt, pepper, and smoked paprika. Toss until evenly coated.
  5. Arrange on the baking sheet: Spread vegetables in a single layer on the prepared baking sheet. Place the wrapped garlic head on the sheet as well.
  6. Roast for 35-40 minutes, flipping halfway through, until vegetables are tender and caramelized. Garlic is done when soft and easily squeezed.
  7. Make the spooky ranch dip: In a small bowl, combine sour cream, mayonnaise, fresh chives, fresh dill, garlic powder, onion powder, salt, pepper, and lemon juice. Mix well. Once garlic is cool enough to handle, squeeze roasted cloves out of skins and mash into a paste with a fork. Stir into dip mixture. Taste and adjust seasoning.
  8. Assemble the tray: Arrange roasted vegetables on a serving platter. Place dip in a small bowl in the center. Decorate with black olive slices, red bell pepper strips, and pretzel sticks as desired.

Notes

Cut vegetables evenly for consistent cooking. Don’t overcrowd the pan to ensure caramelization. Roast garlic ahead of time for convenience. Use full-fat sour cream and mayonnaise for best dip texture. Let garlic cool before squeezing to avoid burns. Leftover vegetables keep 3-4 days in fridge; dip keeps up to a week. Reheat vegetables in 350°F oven for 10 minutes to restore crispness.

Nutrition

Keywords: roasted vegetables, fall vegetables, butternut squash, Brussels sprouts, roasted garlic, ranch dip, Halloween appetizer, veggie tray, healthy appetizer, fall recipe

Find it online: https://coracooks.com/fall-roasted-garlic-veggie-tray-with-spooky-ranch-dip/