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A close-up of a one-pan Thanksgiving veggie tray featuring roasted sweet potatoes, cauliflower, red bell peppers, and chicken pieces.

One-Pan Thanksgiving Veggie Tray (Minimal Cleanup)

This one-pan Thanksgiving veggie tray offers a flavorful and colorful addition to your holiday meal with minimal cleanup. Roasting brings out the natural sweetness of the vegetables, and the savory glaze ties everything together.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Glaze
  • 1/3 cup hoisin sauce
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons Sriracha chili sauce
  • 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

Equipment

  • Baking pan
  • Oven
  • Whisk

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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

Calories: 490kcalCarbohydrates: 40gProtein: 28gFat: 24gSaturated Fat: 5gCholesterol: 81mgSodium: 1665mgFiber: 5gSugar: 23g

Notes

This recipe is designed for vegetables. For a more complete meal, you could add chicken thighs or other proteins to the pan, adjusting cooking times as needed. Ensure all ingredients are cut into uniform sizes for even cooking.

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