Thanksgiving roasted vegetable platter for 10
Recipe shopping list — copy the items into Valedo.
This vegetable platter serves ten at Thanksgiving. It is a dairy-free side with roasted roots and squash, not a salad or casserole.
Ingredients
Carrots
2 lb
Parsnips
1 1/2 lb
Red beets
1 1/2 lb
Butternut squash
1 medium
Red onions
2
Olive oil
1/2 cup
Fresh rosemary
3 sprigs
Fresh thyme
6 sprigs
Dijon mustard
2 tbsp
Apple cider vinegar
3 tbsp
Pure maple syrup
1 tbsp
Kosher salt
2 tsp
Black pepper
1 tsp
Fresh parsley
1/3 cup chopped
How to make it
- Heat the oven to 425°F and divide vegetables among two sheet pans. 2. Toss with olive oil, rosemary, thyme, salt, and pepper. 3. Roast, turning once, until caramelized and tender. 4. Whisk Dijon, cider vinegar, maple syrup, and remaining oil. 5. Arrange vegetables on a platter, drizzle with vinaigrette, and top with parsley.
FAQ
Who is "Thanksgiving roasted vegetable platter for 10" for?
This vegetable platter serves ten at Thanksgiving. It is a dairy-free side with roasted roots and squash, not a salad or casserole.
What do I need to buy for "Thanksgiving roasted vegetable platter for 10"?
This list has 14 items, including Carrots, Parsnips, Red beets, and Butternut squash. Cross off what you already own, then buy the rest.
Do I need every item on "Thanksgiving roasted vegetable platter for 10"?
No. Use it as a starting checklist for Thanksgiving roasted vegetable platter for 10. Cross off what you already have—often that includes Carrots—and add anything your situation still needs.
Does "Thanksgiving roasted vegetable platter for 10" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat the oven to 425°F and divide vegetables among two sheet pans. 2. Toss with olive oil, rosemary, thyme, salt, and pepper. 3. Roast, turning once, until caramelized and tender. 4. Whisk Dijon, cider vinegar, maple syrup, and remaining oil. 5. Ar…
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