Description
A crowd-pleasing roasted vegetable platter with caramelized carrots, blistered cherry tomatoes, and a creamy roasted garlic ranch dip that gets a hauntingly beautiful green-gray hue from fresh spinach. Perfect for Halloween parties, fall gatherings, or any time you want to impress guests with minimal effort.
Ingredients
Scale
- 2 large carrots, peeled and cut into 3-inch sticks
- 1 large red bell pepper, sliced into 1-inch strips
- 1 large yellow bell pepper, sliced into 1-inch strips
- 1 medium zucchini, sliced into 1/2-inch rounds
- 1 cup cherry tomatoes, left whole
- 1 head of broccoli, cut into small florets
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 cup sour cream (full-fat)
- 1/2 cup mayonnaise (Hellmann’s or Duke’s recommended)
- 1 tablespoon ranch seasoning mix
- 1 head of garlic (for roasting)
- 1/2 cup fresh spinach, packed
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose cloves, drizzle with 1 teaspoon olive oil, wrap in aluminum foil, and place in a small baking dish. Roast for 30-35 minutes until soft and golden. Let cool.
- While garlic roasts, wash and cut vegetables into uniform sizes: carrots into 3-inch sticks, peppers into 1-inch strips, zucchini into 1/2-inch rounds. Toss all vegetables in a large bowl with 3 tablespoons olive oil, salt, pepper, and garlic powder (if using).
- Line two large baking sheets with parchment paper. Spread vegetables in a single layer without overcrowding. Roast for 20-25 minutes, flipping halfway through, until tender with caramelized edges and cherry tomatoes are blistered.
- While vegetables roast, make the dip: squeeze roasted garlic cloves out of skins into a food processor. Add sour cream, mayonnaise, ranch seasoning, spinach, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste. If too thick, add a tablespoon of milk or water.
- Arrange roasted vegetables on a large serving platter. Place spooky ranch dip in a small bowl in the center. Serve warm or at room temperature.
Notes
Roast garlic up to 3 days in advance. Make dip a day ahead for best flavor. Don’t microwave leftovers—reheat vegetables in a 350°F oven for 5-7 minutes. For dairy-free, use vegan sour cream and mayonnaise. For a spicier dip, add minced jalapeño or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 210
- Sugar: 6
- Sodium: 480
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 14
- Fiber: 3
- Protein: 4
Keywords: roasted vegetables, ranch dip, Halloween appetizer, fall recipe, roasted garlic, vegetable platter, party appetizer, spooky dip