One of the most beautiful, healthy and delicious family-size platters you can make for Thanksgiving is a rainbow of roasted autumn vegetables! The key to roasting a variety of vegetables is to cut them into consistent- sized pieces so they cook evenly. Some vegetables will crisp more than others, and that is a good thing to achieve a variety of textures, flavors, and colors. For this platter I used the organic vegetables that came in my CSA box from The Gentleman Farmer, a local farm. This recipe is also a great dish to make anytime, and with any variety of vegetables of your liking.
Colorful Platter of Roasted Autumn Vegetables
- 2 fennel bulbs trimmed
- 3 medium beets trimmed, peeled
- 2 lbs tri-colored carrots purple, white and orange, trimmed, peeled
- 1 pound baby brussel sprouts trimmed, brown leaves removed
- 3 medium turnips
- 1 medium butternut squash peeled and seeded
- 5 stalks celery trimmed
- 2 small celery root bulbs peeled
- 3 tablespoons olive oil
- salt & pepper to taste
Thoroughly wash and dry all vegetables before prepping. Prepare each vegetable - trim, peel, seed - as needed. Cut each vegetable into a small bite size cubes, or as close as you can get each shape.
Toss each type of vegetable in a small bowl with a drizzle of olive oil. Place each vegetable on one section of a baking sheet. Separating them this way makes it easier to arrange the roasted vegetables on a platter in a colorful pattern. It will take two baking sheets to hold all the diced pieces. Sprinkle all with salt & pepper.
Roast in a pre-heated 450 degree oven for 30-40 minutes, or until the edges are crisping and the beets and squash are steaming and fork tender.
Arrange in layers in a low platter. Can be served hot or at room temperature.