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Quick Roasted Garlic Veggie Tray with Easy Spooky Ranch Dip

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A quick and easy roasted veggie tray with a creamy, tangy ranch dip made with roasted garlic. Perfect for Halloween parties, weeknight dinners, or any gathering, this recipe comes together in under 30 minutes and is always a crowd-pleaser.

Ingredients

Scale
  • 1 large head of garlic
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup baby carrots
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1–2 cloves roasted garlic
  • Green food coloring (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
  2. Cut the top off the head of garlic to expose the tips of the cloves. Drizzle with a little olive oil, wrap tightly in aluminum foil, and place on the baking sheet.
  3. Wash and dry the broccoli and cauliflower. Cut into bite-sized florets (about 1-2 inches). Leave baby carrots and cherry tomatoes whole.
  4. In a large bowl, combine broccoli, cauliflower, and baby carrots. Drizzle with 2 tablespoons olive oil, then sprinkle with salt, pepper, and garlic powder. Toss until evenly coated.
  5. Spread the seasoned veggies in a single layer on the prepared baking sheet. Do not overcrowd. Reserve cherry tomatoes for later.
  6. Place the baking sheet with veggies and wrapped garlic in the oven. Roast for 15 minutes.
  7. After 15 minutes, remove the baking sheet, add the cherry tomatoes, and stir everything. Return to the oven and roast for another 10-15 minutes, until veggies are tender and caramelized.
  8. While the veggies roast, make the dip: In a small bowl, combine sour cream, mayonnaise, chives, dill, onion powder, salt, pepper, and lemon juice.
  9. Once the garlic is done (soft and golden), let it cool for a couple minutes. Squeeze 1-2 cloves out of their skins, mash with a fork, and add to the dip. Stir until well combined. Adjust seasoning if needed.
  10. For a spooky look, add a few drops of green food coloring to the dip and stir until evenly colored.
  11. Arrange the roasted veggies on a serving platter. Place the bowl of dip in the center or off to one side. Serve immediately while veggies are warm.

Notes

For best results, do not overcrowd the pan. Cut veggies to uniform size for even cooking. Roast at high heat (425°F) for caramelization. Use parchment paper for easy cleanup. The dip can be made ahead of time and actually improves in flavor after a day in the fridge. For a vegan version, use plant-based sour cream and vegan mayo. For a low-carb option, skip the carrots and add more broccoli and cauliflower.

Nutrition

Keywords: roasted vegetables, veggie tray, ranch dip, Halloween, quick, easy, party appetizer, roasted garlic

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