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Thanksgiving Vegetable Platter

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Ingredients

  • 1 head of cauliflower, cut into florets
  • 1 bunch of broccoli, cut into florets
  • 3 carrots, peeled and sliced
  • 2 bell peppers, sliced
  • 1 pint of cherry tomatoes
  • 1 cup of snap peas
  • 1/2 cup of hummus
  • 1/4 cup of ranch dressing
  • Salt and pepper to taste

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Thanksgiving Vegetable Platter

Created by: Howcan Team

Ingredients

  • 1 head of cauliflower, cut into florets
  • 1 bunch of broccoli, cut into florets
  • 3 carrots, peeled and sliced
  • 2 bell peppers, sliced
  • 1 pint of cherry tomatoes
  • 1 cup of snap peas
  • 1/2 cup of hummus
  • 1/4 cup of ranch dressing
  • Salt and pepper to taste

Instructions

  • In a large pot of boiling water, blanch the cauliflower, broccoli, and carrots for 2-3 minutes, then transfer to an ice bath to stop the cooking process. Drain and set aside.
  • Arrange the blanched vegetables, bell peppers, cherry tomatoes, and snap peas on a large platter.
  • In small serving bowls, place the hummus and ranch dressing in the center of the platter.
  • Season the vegetables with salt and pepper to taste.
  • Serve the vegetable platter at room temperature and enjoy!
AppetizerSide Dish
American

The Thanksgiving vegetable platter has been a staple of the holiday table for generations. This colorful and vibrant dish typically features an assortment of fresh, crisp vegetables such as carrots, celery, bell peppers, cherry tomatoes, and cucumbers, arranged in an eye-catching display. The tradition of serving a vegetable platter on Thanksgiving can be traced back to the early days of the holiday, when the Pilgrims and Native Americans would gather and share a bountiful harvest feast. Today, chefs and home cooks alike continue to put their own spin on this classic dish, often incorporating seasonal herbs and dips for added flavor. In some regions, restaurants and catering companies offer their own unique take on the Thanksgiving vegetable platter, using locally sourced produce and artisanal ingredients to create a truly memorable appetizer. For those seeking the best version of this dish, look for establishments that prioritize fresh, high-quality vegetables and house-made dips. Whether it's a traditional platter or a modern twist, the key to a successful Thanksgiving vegetable platter lies in the quality and presentation of the ingredients.

30 min

|

8-10 servings

|

120 calories

Instructions

  • In a large pot of boiling water, blanch the cauliflower, broccoli, and carrots for 2-3 minutes, then transfer to an ice bath to stop the cooking process. Drain and set aside.
  • Arrange the blanched vegetables, bell peppers, cherry tomatoes, and snap peas on a large platter.
  • In small serving bowls, place the hummus and ranch dressing in the center of the platter.
  • Season the vegetables with salt and pepper to taste.
  • Serve the vegetable platter at room temperature and enjoy!
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