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Quick Roasted Halloween Veggie Tray with Easy Ranch Dip

roasted halloween veggie tray - featured image
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A quick and easy roasted vegetable tray with a simple ranch dip, perfect for Halloween gatherings. This savory snack balances out the candy and is ready in about 30 minutes.

Ingredients

Scale
  • 2 cups mini pumpkins or sugar pumpkins, seeded and cut into wedges
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup broccoli florets (optional)
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried parsley
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Prep the veggies: cut pumpkin in half, scoop out seeds, and slice into ½-inch thick wedges. Trim Brussels sprouts and halve lengthwise. Peel and cube sweet potato into 1-inch pieces. Cut red onion into wedges, keeping root end intact.
  3. In a large mixing bowl, combine pumpkin, Brussels sprouts, sweet potato, and red onion. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.
  4. Spread the veggies in a single layer on the prepared baking sheet. Do not overcrowd.
  5. Roast for 20 minutes. Remove from oven, flip the veggies, and return to oven.
  6. Roast for another 10-15 minutes, until tender and golden-brown.
  7. While veggies roast, make the ranch dip: In a small bowl, whisk together sour cream, mayonnaise, lemon juice, dried dill, garlic powder, onion powder, dried parsley, and salt and pepper to taste. Refrigerate until serving.
  8. Serve the roasted veggies warm with the ranch dip on the side.

Notes

For best results, cut veggies uniformly. Don’t skip flipping halfway through. Make dip ahead for better flavor. Veggies can be prepped a day in advance. For vegan option, use plant-based sour cream and mayo.

Nutrition

Keywords: roasted vegetables, Halloween, ranch dip, easy appetizer, fall recipe, pumpkin, Brussels sprouts, sweet potato

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