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Kid-Approved Roasted Halloween Veggie Tray with Herb Ranch Dip

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This roasted veggie tray transforms basic vegetables into a sweet, caramelized Halloween snack that even picky eaters will love. Served with a cool, herby ranch dip, it’s a quick and easy crowd-pleaser perfect for festive gatherings.

Ingredients

Scale
  • 1 large head of broccoli, cut into small florets
  • 2 large carrots, peeled and cut into sticks or coin shapes
  • 1 red bell pepper, cut into strips or spooky shapes
  • 1 yellow bell pepper, cut into strips
  • 1 cup cherry tomatoes, whole
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh chives, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh parsley, finely chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon lemon juice
  • 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. Wash and dry all vegetables. Cut broccoli into small florets (1-2 inches), carrots into sticks (3 inches long, 1/2 inch thick), bell peppers into 1-inch wide strips (or use cookie cutters for shapes). Leave cherry tomatoes whole.
  3. In a large bowl, combine broccoli, carrots, bell peppers, and cherry tomatoes. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Do not overcrowd.
  5. Roast for 20-25 minutes, flipping halfway through (after 10 minutes), until broccoli is tender with crispy edges, carrots are fork-tender, and tomatoes are soft and starting to burst.
  6. While vegetables roast, make the dip: In a small bowl, combine Greek yogurt, mayonnaise, chives, dill, parsley, garlic powder, onion powder, and lemon juice. Whisk until smooth. Season with salt and pepper to taste. Refrigerate until ready to serve.
  7. Let roasted vegetables cool on the baking sheet for 5 minutes. Transfer to a serving platter, place the dip in the center, and arrange vegetables around it. Serve immediately.

Notes

For best results, pat vegetables completely dry before seasoning to ensure caramelization. Cut vegetables into uniform sizes for even cooking. Do not overcrowd the baking sheet; use two sheets if needed. The dip can be made up to 2 days ahead and refrigerated. Leftover roasted vegetables can be stored in an airtight container in the refrigerator for 3-4 days; reheat in the oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness.

Nutrition

Keywords: roasted vegetables, Halloween snack, veggie tray, herb ranch dip, kid-friendly, healthy snack, fall recipe

Find it online: https://willarecipes.com/kid-approved-roasted-halloween-veggie-tray-with-herb-ranch-dip/