Okay, listen up! Thanksgiving is amazing, but all those dishes? Ugh. That’s why I’m obsessed with this One-Pan Thanksgiving Veggie Tray (Minimal Cleanup). Seriously, it’s a game-changer. The first time I whipped this up, I was looking for less fuss but still wanted something gorgeous and tasty for my guests. Roasting brought out this incredible sweetness in veggies I didn’t even know was there, and the glaze? Divine! As Alexandra Bennet, Urban Forager and Hyperlocal Ingredient Specialist, I can tell you that simple, fresh ingredients shine brightest when treated right, and this recipe is proof. You get all the holiday flavors with next-to-no cleanup. It’s a dream!
Why You’ll Love This One-Pan Thanksgiving Veggie Tray (Minimal Cleanup)
Honestly, who needs more dishes piling up on Thanksgiving? I know I don’t! That’s why I adore this recipe. Here’s why you’ll love it too:
- Super Easy Prep: Seriously, just chop and toss. It’s perfect for when you’ve got a million other things going on.
- Amazing Flavor: Roasting brings out the natural sweetness in the veggies, and that glaze is just out of this world!
- Picture-Perfect: It looks beautiful on any holiday table. All those colors just pop!
- Minimal Cleanup: This is the best part, right? One pan means scrubbing is practically non-existent. Your dishwasher will thank you!
- Busy Host’s Best Friend: It’s totally straightforward, making it ideal if you’re juggling hosting duties.
Gather Your Ingredients for the One-Pan Thanksgiving Veggie Tray
Alright, let’s get down to what you need for this amazing dish! It’s pretty straightforward, but having everything ready makes the process so much smoother. Trust me, the glaze is where all the magic happens, so don’t skimp there! Here’s your shopping list:
For the Glaze:
- 1/3 cup hoisin sauce
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons Sriracha chili sauce (or a bit more if you like it spicy!)
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon fresh gingerroot, minced
For the Vegetables:
- 1 medium sweet potato, cut into 3/4-inch cubes
- 2 tablespoons olive oil, divided
- 4 cups cauliflower florets, fresh
- 1 medium sweet red pepper, cut into 3/4-inch pieces
- Sesame seeds, optional for sprinkling
Essential Equipment for Your One-Pan Thanksgiving Veggie Tray
To make this amazing dish with minimal fuss, you really only need a few key players. First up, a good baking pan is crucial – a sturdy sheet pan, around 15×10 inches, works perfectly. It gives you enough space to spread everything out so it roasts instead of steams. You’ll also need your oven, of course, to work its magic and get those veggies beautifully tender and caramelized. And finally, grab a whisk for whipping up that seriously tasty glaze. That’s it! See? I told you cleanup would be a breeze!
Step-by-Step Guide to Making Your One-Pan Thanksgiving Veggie Tray
Alright, let’s get this party started! Making this One-Pan Thanksgiving Veggie Tray (Minimal Cleanup) is actually super simple. Just follow along, and you’ll have a stunning, delicious dish with hardly any mess. Trust me, it’s worth every second!
Preparing the Flavorful Glaze
First things first, let’s whip up that amazing glaze. Grab a medium-sized bowl and toss in the hoisin sauce, soy sauce, maple syrup, Sriracha (adjust this to your spice level, honey!), rice vinegar, and sesame oil. Add in your minced garlic and ginger. Whisk it all together until it’s nice and smooth. Seriously, take a whiff – so good already! Set this bowl of deliciousness aside; we’ll be using it in a bit.
Coating the Sweet Potatoes for Roasting
Okay, time for the main event: the veggies! Preheat your oven to 400°F (200°C). Grab your baking pan – I like to line mine with foil, like the recipe says, for even easier cleanup! Carefully place your cubed sweet potato into the pan. Drizzle about 1 tablespoon of olive oil over them, then spoon about a third of that gorgeous glaze you just made all over them. Give it a good toss right there in the pan to make sure every single cube is coated. That’s your base layer!
Adding and Coating the Remaining Vegetables
Now, pop that pan with the sweet potatoes into the preheated oven and let them get a head start for about 15 minutes. Once they’ve had their initial roast, carefully pull the pan out. Now, add your cauliflower florets and the sweet red pepper pieces right into the pan with the sweet potatoes. Drizzle the rest of the olive oil (that’s the other tablespoon) over everything, and then pour on another third of that glorious glaze. Give everything a good toss right there in the pan again. Make sure all those beautiful veggies get nicely coated in that glaze and oil.
Roasting and Finishing Your Veggie Tray
Pop that pan back into the oven. Let it roast for another 25 minutes or so. You’ll know it’s ready when all the vegetables are tender and have these lovely little caramelized bits on them. Oh, the smell at this point is incredible! Just before you serve it up, drizzle the remaining glaze all over the hot vegetables. This adds a fresh burst of flavor. If you’re feeling fancy, or just love a little crunch, sprinkle on some sesame seeds. And voilà! Your stunning One-Pan Thanksgiving Veggie Tray (Minimal Cleanup) is ready to impress!
Tips for the Perfect One-Pan Thanksgiving Veggie Tray (Minimal Cleanup)
Okay, friends, let’s talk about making this veggie tray absolutely perfect. It’s already super easy, but a few little tricks can really make it shine. First off, cutting your vegetables into similar sizes is key! This means everything cooks at the same rate, so you won’t have mushy cauliflower with crunchy sweet potato. When you’re roasting, don’t be afraid to let those veggies get a little color – that’s where the delicious caramelization happens! If you like things spicier, definitely add a little extra Sriracha to the glaze; if you prefer it milder, dial it back. This recipe is all about making it yours!
Ingredient Notes and Substitutions for Your Veggie Platter
This recipe is pretty forgiving, which is why I love it for busy cooks! Swapping things out is totally fine. If you can’t find hoisin sauce, a mix of peanut butter and a little extra soy sauce with a pinch of sugar can work in a pinch, though it’ll change the flavor a bit. No Sriracha? Any chili garlic sauce will do, or just add a pinch of red pepper flakes for heat. As for veggies, this veggie platter is super flexible! Broccoli florets, Brussels sprouts (halved), chunks of butternut squash, or even some thinly sliced Brussels sprouts would be fantastic. And yes, the recipe notes mention adding chicken thighs; just make sure they’re cut into bite-sized pieces and get them in the pan first before adding the veggies so they have enough time to cook through.
Make-Ahead and Storage for Your Thanksgiving Appetizers
Here’s a little trick for holiday sanity: you can totally get a head start on this dish! Want to make ahead? Easy peasy. Roast the vegetables until they’re tender-crisp, let them cool completely, and store them in an airtight container in the fridge. Do the same with the glaze; keep it separate in its own little container. When it’s time to serve, gently reheat the veggies in the oven (low heat, maybe around 300°F or 150°C) until they’re warm. Then, toss them with the reserved glaze and a sprinkle of sesame seeds if you’re using them. This works wonders for your holiday appetizers!
Frequently Asked Questions about the One-Pan Thanksgiving Veggie Tray
Got questions about this easy-peasy veggie tray? I’ve got answers!
Can I use different vegetables in this recipe?
Absolutely! This recipe is super flexible. Feel free to swap in broccoli, Brussels sprouts (halved), butternut squash cubes, or even some red onion wedges. Just make sure to cut them to a similar size as the sweet potato so they cook evenly. Don’t be afraid to experiment with your favorite fall veggies!
How spicy is the glaze for this Thanksgiving veggie tray?
The Sriracha adds a nice kick, but it’s not overwhelming. It’s more of a warm heat that complements the sweet and savory flavors. If you’re sensitive to spice, you can start with just 1 tablespoon of Sriracha or even omit it and add a pinch of red pepper flakes for a milder warmth. For serious chili heads, feel free to add a little extra!
Can I prepare this ahead of time for holiday appetizers?
Yes, you totally can! The beauty of this dish is its make-ahead potential for holiday appetizers. Roast the vegetables until they’re tender-crisp, let them cool, and store them in an airtight container in the fridge. Keep the glaze separate. When you’re ready to serve, gently reheat the veggies and then toss them with the glaze. Easy!
What if I don’t have hoisin sauce? Can I substitute it?
Hoisin sauce gives it that unique sweet and savory depth, but if you can’t find it, no worries! You can try a mix of 1/4 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon maple syrup, and a teaspoon of rice vinegar whisked together. It won’t be exactly the same, but it’ll give you a similar flavor profile. It’s a good fix for this veggie platter!
How do I get nice caramelization on my vegetables?
To get that lovely caramelized edge, make sure not to overcrowd the pan! Give the veggies enough space so they roast rather than steam. Also, don’t be shy about letting them cook for the full 25 minutes (or even a few minutes longer) in the second bake. That’s when the sugars in the vegetables and glaze really start to deepen and brown beautifully. Check out this guide on proper roasting techniques for more tips!
Nutritional Information Estimate
Just a heads-up, this is an estimate based on the ingredients listed, and your actual nutrition might swing a little depending on brands and exact measurements. But, generally, this dish comes out to about 490 calories per serving, with around 40g carbs, 28g protein, and 24g fat. It’s a flavorful dish that pairs nicely with lighter main courses!
Share Your One-Pan Thanksgiving Veggie Tray Experience!
So, what did you all think of this super easy One-Pan Thanksgiving Veggie Tray (Minimal Cleanup)? I’d love to hear from you! Drop a comment below with your thoughts, give the recipe a star rating if you loved it, and please, PLEASE tag me in your photos on social media if you make it! Seeing your creations makes my day. You can also learn more about my foraging adventures here!
One-Pan Thanksgiving Veggie Tray (Minimal Cleanup)
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a bowl, whisk together the hoisin sauce, soy sauce, maple syrup, Sriracha, rice vinegar, sesame oil, minced garlic, and minced ginger. Set this glaze aside.
- Place the cubed sweet potato in a foil-lined 15x10x1-inch baking pan. Drizzle with 1 tablespoon of olive oil and about one-third of the prepared glaze. Toss to coat the sweet potato evenly.
- Bake for 15 minutes. Remove the pan from the oven. Add the cauliflower florets and red pepper pieces to the pan. Drizzle with the remaining 1 tablespoon of olive oil and another third of the glaze. Toss everything together to coat the vegetables.
- Return the pan to the oven and bake for approximately 25 minutes more, or until the vegetables are tender and slightly caramelized. Drizzle with the remaining glaze just before serving. If desired, sprinkle with sesame seeds.
Nutrition
Notes
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