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–+ servings
A vibrant Thanksgiving veggie tray featuring roasted Brussels sprouts, carrots, potatoes, mushrooms, and a creamy dip.

Best Thanksgiving Veggie Tray 2025: Crispy Outside, Juicy Inside

Create a stunning and delicious Thanksgiving veggie tray that impresses your guests. This guide offers ideas for roasting vegetables to perfection, with crispy exteriors and juicy interiors, alongside a flavorful tahini sauce.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 1 tray
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For All Vegetables
  • 1-2 tablespoons Olive oil or neutral oil like canola or grapeseed
  • Kosher Salt
Maple Glazed Squash
  • 2 Delicata or acorn squash leave skin on delicata; remove skin from acorn squash
  • 2-3 tablespoons Maple syrup to taste
Spiced Butternut Squash
  • 1 package Pre-cubed butternut squash or 1 butternut squash peeled and cubed
  • 2 tablespoons Olive oil
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika or hot smoked Spanish paprika
  • 1/2 teaspoon Sea salt
Sweet Potato Fries
  • 2-3 Medium to large sweet potatoes well scrubbed and dried
Other Veggies
  • 1-2 cartons Mushrooms sliced
  • 1 lb Brussel sprouts ends trimmed and halved
  • 1-2 bunches Asparagus ends trimmed
  • Basil optional, for mushrooms
Tahini Sauce
  • 1 cup Tahini
  • 1 Garlic clove minced
  • 2 tablespoons Fresh lemon juice + 2 teaspoons
  • 1/4 teaspoon Sea salt add more to taste
  • 3/4 cup Warm water add more as needed

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Food processor
  • Large Bowl
  • Small bowl

Method
 

  1. Preheat oven to 450 degrees F. If roasting multiple vegetables, you can use 400 degrees F and increase cooking time.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately. If you have leftovers, store them in a sealed container in the refrigerator and reheat in the oven or on the stovetop.
  6. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  7. 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.
  8. 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.
  9. 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.
  10. In a large bowl, combine olive oil, cumin, paprika, and sea salt. Mix well.
  11. Add the cubed butternut squash to the bowl and toss to coat it evenly with the oil and spice mixture.
  12. 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.
  13. Preheat oven to 400 degrees F.
  14. Toss mushrooms, brussel sprouts, and asparagus separately with olive oil and sprinkle with salt. For mushrooms, add basil if desired.
  15. 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.
  16. 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.

Notes

Roasted vegetables can be prepared ahead of time, stored separately in sealed containers in the refrigerator, and served at room temperature or reheated. To reheat, use a skillet with a little olive oil or the oven. The tahini sauce can also be made ahead and stored in a sealed container in the refrigerator for several days.

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