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Cozy Roasted Halloween Veggie Tray with Easy Herb Ranch Dip

roasted halloween veggie tray - featured image
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A forgiving, flexible roasted vegetable tray with a creamy herb ranch dip that turns a happy accident into a fall staple. Perfect for Halloween parties, game nights, or cozy autumn evenings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 3 cups)
  • 2 medium sweet potatoes, cubed (about 3 cups)
  • 2 cups broccoli florets (fresh or frozen, no need to thaw)
  • 1 large red onion, cut into wedges
  • 2 cups Brussels sprouts, halved
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • ¼ cup mayonnaise
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon pickle brine (from a jar of dill pickles)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Prep the vegetables: Peel and cube the butternut squash into ½-inch chunks. Cube the sweet potatoes similarly. Halve the Brussels sprouts, cut the red onion into wedges (about 8 wedges per onion), and separate the broccoli into bite-sized florets.
  3. In a large mixing bowl, combine the cubed squash, sweet potatoes, Brussels sprouts, onion wedges, and broccoli florets. Drizzle with 3 tablespoons olive oil, then sprinkle with smoked paprika, garlic powder, black pepper, salt, and cayenne if using. Toss until every piece is lightly coated.
  4. Spread the vegetables in a single, even layer on the prepared baking sheet. Avoid overcrowding; use two pans if necessary.
  5. Roast for 25-30 minutes, flipping halfway through (around 15 minutes) with a spatula. Vegetables are done when tender and golden-brown with crispy edges.
  6. While the vegetables roast, make the herb ranch dip: In a small bowl, combine Greek yogurt, mayonnaise, fresh dill, parsley, chives, garlic powder, onion powder, and pickle brine. Stir until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
  7. Once roasted, let the vegetables cool on the pan for 2-3 minutes. Transfer to a serving platter and place the dip bowl in the center or on the side.
  8. Serve warm. Garnish with fresh parsley or flaky salt if desired.

Notes

For extra crispy edges, use frozen broccoli without thawing. The herb ranch dip tastes better after resting in the fridge for at least 30 minutes. Roasted vegetables can be made up to 2 hours ahead and reheated at 350°F for 5-7 minutes. The dip can be made up to 3 days in advance.

Nutrition

Keywords: roasted vegetables, Halloween, fall, veggie tray, herb ranch dip, butternut squash, sweet potatoes, Brussels sprouts, party appetizer, gluten-free, vegetarian

Find it online: https://lolaspoon.com/cozy-roasted-halloween-veggie-tray-with-easy-herb-ranch-dip/