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Fall Harvest Antipasto Platter

Celebrate Fall with this epic harvest antipasto platter featuring roasted seasonal vegetables. Great for family gatherings or cocktail parties.
Servings 6 people
Cook Time 1 hr 20 mins


  • 2 heads garlic
  • 1 medium-sized yellow onion
  • 8 ounces carrots
  • 8 ounces parsnips
  • 1 pound Brussels sprouts
  • 1 pound fingerling potatoes
  • 1 pound delicata squash
  • 1 tsp Everything Bagel seasoning
  • 1 sprig thyme
  • 1 tsp cinnamon
  • 2.5 tbsp olive oil
  • Salt to taste
  • 1 apple cored, thinly sliced
  • 1 Bosc pear cored, thinly sliced
  • 1/2 cup smoked gouda
  • 1/2 cup extra sharp cheddar cheese
  • 1/4 cup hazelnuts
  • 1/4 cup chopped walnuts
  • 10 pieces crispbread
  • 1 cup lentil crackers

Apple Maple Dressing

  • 1 tbsp Extra Virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp maple syrup


Roast Vegetables

  • Preheat oven to 425 degrees Fahrenheit.
  • Cut 1/4 inch off the tops of the garlic heads. Place them on a piece of foil. Drizzle with 1/2 teaspoon olive oil, 1 sprig of fresh thyme, and a pinch of salt. Wrap in the foil and place on a rimmed baking sheet.
  • Remove the outer skin from the onion and trim the top. Cut onion into eighths. Place on the same rimmed baking sheet.
  • Trim the ends and peel the carrots and parsnips. Cut into equally-sized sticks. Place on the rimmed baking sheet with the onions and garlic. Drizzle all the vegetables with 2-3 teaspoons of olive oil. Season with a pinch or two of salt.
  • Roast in the oven for 30 minutes, until the parsnips are fork-tender. Place them on a large platter and cover with foil. Set aside.
  • Trim the ends and halve the Brussels sprouts. Place them on a rimmed baking sheet.
  • Wash and pat dry the fingerling potatoes. Place them whole on the rimmed baking sheet with the Brussels sprouts.
  • Drizzle the Brussels sprouts and fingerlings with 2-3 teaspoons olive oil and season with 1 teaspoon of Everything Bagel seasoning.
  • Roast in the oven for 30 minutes until the potatoes are fork-tender. Place them on the platter with the onion, garlic, carrots, and parsnips. Cover with foil. Set aside.
  • Trim the ends of the delicata squash and halve lengthwise. Remove and discard the seeds. Cut into slices about 1/2 inch thick. Place slices on the rimmed baking sheet. Drizzle with 1-2 teaspoons olive oil. Season with 1/2 teaspoon cinnamon and a pinch of salt. Roast in the oven for 20 minutes.
  • While the squash roasts, slice the apple and pear. Dice the cheeses. Make the dressing. (See below)
  • Once the squash is roasted, add the slices to the platter with all the other vegetables. Pour on the apple maple dressing.
  • Around the egdes of the platter fill in with the fruit slices, cheese, crackers, and nuts.

Apple Maple Dressing

  • In a small bowl whisk together the maple syrup, apple cider vinegar, and extra virgin olive oil. Season with salt to taste.
Calories: 518kcal
Course: Appetizer
Cuisine: American, Italian
Keyword: fall, roasted vegetables


Calories: 518kcal | Carbohydrates: 61g | Protein: 16g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 418mg | Potassium: 1385mg | Fiber: 12g | Sugar: 17g | Vitamin A: 8161IU | Vitamin C: 105mg | Calcium: 352mg | Iron: 4mg