Okay, let’s talk Thanksgiving! You’ve got the turkey, the stuffing, the mashed potatoes… but what about that gorgeous centerpiece that’s both healthy and totally craveable? This Best Thanksgiving Veggie Tray 2025: Crispy Outside, Juicy Inside is exactly what your holiday table needs. I remember my first time hosting after college – I wanted something that felt special, looked amazing, and didn’t just disappear into the background. So, I hit the farmer’s market and dreamt up a veggie tray that was a feast for the eyes AND the belly. Trust me, it was a hit! I’m Mark Williams, your Keto Performance Chef, and I’m thrilled to share this stunner with you.
Why You’ll Love This Best Thanksgiving Veggie Tray 2025: Crispy Outside, Juicy Inside
Seriously, this veggie tray is a game-changer for your Thanksgiving! You’ll love it because:
- It’s gorgeous! All those colors make your table pop.
- The textures are amazing – super crispy bits and perfectly juicy bites.
- It’s a healthier way to enjoy those holiday flavors without feeling weighed down.
- You can totally make most of it ahead, which is SUCH a lifesaver on busy Thanksgiving day.
- Everyone, even the picky eaters, will gobble it up!
Ingredients for the Best Thanksgiving Veggie Tray 2025
Alright, let’s get down to business with the goodies! Here’s what you’ll need to create this amazing veggie tray. Trust me, getting these ingredients prepped is half the fun!
For All Vegetables
- 1-2 tablespoons Olive oil (or you can totally use a neutral oil like canola or grapeseed if that’s what you’ve got!)
- Kosher Salt (just a good pinch to taste)
Maple Glazed Squash
- 2 Delicata or acorn squash (I love leaving the skin on the delicata – it gets so nice and tender! For acorn, just peel it off.)
- 2-3 tablespoons Maple syrup (adjust this to how sweet you like it!)
Spiced Butternut Squash
- 1 package Pre-cubed butternut squash (or about 1 butternut squash, peeled and cubed if you’re feeling ambitious!)
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika (smoked paprika is amazing here if you have it!)
- 1/2 teaspoon Sea salt
Sweet Potato Fries
- 2-3 Medium to large sweet potatoes (give ’em a good scrub and make sure they’re totally dry!)
Other Veggies
- 1-2 cartons Mushrooms, sliced
- 1 lb Brussels sprouts, ends trimmed and halved
- 1-2 bunches Asparagus, ends trimmed
- Basil (totally optional, but lovely with the mushrooms!)
Tahini Sauce
- 1 cup Tahini
- 1 Garlic clove, minced (or a good pinch of garlic powder in a pinch)
- 2 tablespoons Fresh lemon juice (plus 2 teaspoons more if you like it zingy!)
- 1/4 teaspoon Sea salt (you can add more to taste later)
- 3/4 cup Warm water (you might need a little more, just watch the consistency!)
How to Prepare Your Best Thanksgiving Veggie Tray 2025
Okay, let’s get these veggies prepped and roasted to absolute perfection! This is where the magic happens to get that lovely crispy outside and juicy inside. We’ll tackle each vegetable component so you can build the most amazing Best Thanksgiving Veggie Tray 2025. Don’t forget, you can totally roast some of these ahead of time – I’ll give you a hint on that later! For more amazing recipes, check out our recipe collection!
Roasting Sweet Potatoes for Crispy Perfection
First up, those sweet potatoes! Make SURE they are super dry after you wash them. Cut them into half-inch thick strips, then cut those strips in half again so they’re like little wedges. Toss them in a big bowl with just a drizzle of olive oil and a good sprinkle of salt. Spread them out on your baking sheet *in a single layer*. Trust me on this – overcrowding is the enemy of crispiness! Roast them at 450°F for about 15-20 minutes, flipping once, until they’re golden and a little bit crispy on the edges. If you’re looking for more roasted veggie ideas, this holiday platter is pretty fantastic too!
Caramelizing Squash for Sweetness
Now for the squash! If you’re using delicata, just slice it about a quarter-inch thick, scoop out the seeds, and you’re good to go – no need to peel! For acorn squash, peel it, scoop out those seeds, and cut it into chunks. Toss the squash pieces with a tablespoon of olive oil and a generous drizzle of maple syrup. Lay them out on a parchment-lined baking sheet and pop them into a 400°F oven for about 30-40 minutes. You want them tender and nicely caramelized around the edges. Yum!
Spicing Up Butternut Squash
For the butternut squash, if you’re using pre-cubed, that’s awesome! If not, peel and cube a whole one. In a big bowl, mix up your olive oil, cumin, paprika, and that sea salt. Toss the squash cubes in this spicy mixture until they’re nicely coated. Spread ’em out on a baking sheet and roast at 400°F for about 20 minutes. Give them a flip, then another 15 minutes, or until they’re tender. For even crispier bits, just leave them in a bit longer!
Preparing Other Thanksgiving Veggies
Alright, let’s get the rest of the crew in the oven. Keep your oven at 400°F. Toss your sliced mushrooms, halved Brussels sprouts, and trimmed asparagus *separately* with a little olive oil and salt. Mushrooms are lovely with a sprinkle of basil if you’ve got it! Spread each one out on its own baking sheet so they can get nice and roasted, not steamed. Mushrooms usually take about 25 minutes, Brussels sprouts around 25 minutes until they’re crispy and delicious, and asparagus about 30 minutes until tender-crisp.
Whipping Up the Creamy Tahini Sauce
And now for the dip that ties it all together! Grab your food processor and toss in the tahini, minced garlic, lemon juice, sea salt, and that warm water. Blitz it all up until it’s super smooth and creamy. If it seems too thick, just add a splash more warm water until it’s the perfect drizzling consistency. Taste it and add a little more lemon juice or salt if you think it needs it. This sauce is seriously addictive!
Tips for the Perfect Thanksgiving Veggie Tray
Okay, my friends, let’s talk about making this veggie tray absolutely *chef’s kiss* perfect! A few little tricks can take it from great to absolutely unforgettable. First off, pick the freshest veggies you can find – they really do taste better. When you’re roasting, remember the golden rule: give them space! Don’t crowd the pan, or they’ll steam instead of crisp. And for that super crispy texture? Make sure your veggies are totally dry before they hit the oven. Oh, and don’t be afraid to crank up the heat a bit – 450°F is your friend for getting those edges perfectly browned and delicious. For more ideas on keeping things light and bright, check out these calorie-smart recipes and lightened-up dinner ideas!
Make Ahead and Assembly Tips for Your Veggie Platter
The BEST part about this veggie platter? You can totally get a head start! Thanksgiving day is hectic enough, right? You can roast all the veggies and whip up that creamy tahini sauce a day ahead. Just store them separately in airtight containers in the fridge. When it’s time to serve, you can enjoy them at room temperature (which is how I personally love them!) or give them a quick reheat in the oven or a skillet for a few minutes. For even more handy tips, definitely check out our notes section!
Serving Suggestions and Presentation Ideas
Now for the fun part – making this veggie platter look as amazing as it tastes! Forget a boring old circle; let’s get creative! For the ultimate Thanksgiving centerpiece, try arranging your beautifully roasted veggies on a turkey-shaped tray. It’s such a festive touch! You can also just artfully layer everything on a big, rustic wooden board. Cluster the different colors together – the bright orange sweet potatoes next to the deep green Brussels sprouts, with the golden squash nestled in. Don’t forget to place that dreamy tahini sauce right in the middle for easy dipping. If you want even more dip ideas, check out these quick dipping sauces – they’re super adaptable!
Frequently Asked Questions About This Thanksgiving Veggie Tray
Got questions? I’ve got answers! It’s totally normal to wonder about tweaks and tips when you’re making something new. Here are a few things folks always ask about this veggie platter, and don’t hesitate to reach out if you have more!
Can I use different vegetables for this tray?
Absolutely! Feel free to swap in other favorites like broccoli florets, cauliflower, or even zucchini. Just remember that different veggies have different cooking times, so keep an eye on them and adjust the oven time as needed!
How do I ensure the vegetables are crispy?
The secret is all about space and heat! Make sure your veggies are dry before roasting, don’t crowd the pan at all, and crank up that oven temperature. A good hot oven is key for crispy edges!
How long does the tahini sauce last?
This creamy tahini sauce keeps really well! Store it in an airtight container in the fridge, and it should be good for several days. It’s perfect for dipping any leftover roasted veggies you might have!
Nutritional Information
Please note that these are estimated values per serving for our Best Thanksgiving Veggie Tray 2025: Crispy Outside, Juicy Inside. The exact amounts can vary based on the specific brands of ingredients you use and precise portion sizes. For more details on how we handle your data, please see our privacy policy.
Share Your Best Thanksgiving Veggie Tray!
I just LOVE seeing what you all create in your kitchens! If you make this stunning veggie tray, please snap a pic and tag me, or leave a comment below sharing your thoughts. I’d be thrilled to hear how it turned out for your Thanksgiving feast! Until then, check out more about us!
Best Thanksgiving Veggie Tray 2025: Crispy Outside, Juicy Inside
Ingredients
Equipment
Method
- Preheat oven to 450 degrees F. If roasting multiple vegetables, you can use 400 degrees F and increase cooking time.
- Ensure sweet potatoes are well dried. Cut them lengthwise in half, then cut each half into 1-inch thick strips. Cut the strips in half again to create wedges approximately 3 inches long and 1 inch thick. Ensure all pieces are similar in size for even cooking.
- Place sweet potato wedges in a large bowl and toss evenly with oil. They should be coated but not dripping. Spread the oiled wedges in a single layer on an ungreased baking sheet or one lined with non-stick foil. Make sure the pieces do not touch and have space between them for crisping.
- Sprinkle the sweet potatoes with salt. Roast for 15-20 minutes, flipping once, until the outside is crispy and the inside is tender. Do not exceed 25 minutes.
- Serve immediately. If you have leftovers, store them in a sealed container in the refrigerator and reheat in the oven or on the stovetop.
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Clean squash thoroughly. For delicata squash, leave the skin on and slice into approximately 1/4-inch thick slices. Remove seeds and either leave as circles or cut into half moons. For acorn squash, cut in half, remove seeds, and cut into 2-3 inch pieces.
- Toss the squash slices or pieces with olive oil and maple syrup. Use about 1 tablespoon of olive oil and 2-3 tablespoons of maple syrup, depending on the amount of squash.
- Place the seasoned squash on the prepared baking sheet and bake for 30-40 minutes, until softened and caramelized. The edges should be browned and crisp. Set aside to cool.
- In a large bowl, combine olive oil, cumin, paprika, and sea salt. Mix well.
- Add the cubed butternut squash to the bowl and toss to coat it evenly with the oil and spice mixture.
- Arrange the spiced butternut squash in a single layer on a baking sheet. Bake for 20 minutes. Turn the squash over and bake for an additional 15 minutes, or until tender. Bake longer for crispier squash. Set aside.
- Preheat oven to 400 degrees F.
- Toss mushrooms, brussel sprouts, and asparagus separately with olive oil and sprinkle with salt. For mushrooms, add basil if desired.
- Lay each vegetable in a single layer on individual baking sheets. Bake mushrooms for 25 minutes until tender. Bake brussel sprouts for 25 minutes until crispy. Bake asparagus for 30 minutes until crispy.
- Place all tahini sauce ingredients (tahini, minced garlic, lemon juice, sea salt, and warm water) into a food processor. Process until smooth, scraping down the sides as needed. Adjust consistency with more water if desired, or add more lemon juice for a tangier flavor.
