Fall Harvest Antipasto Platter
Celebrate Fall with this epic harvest antipasto platter featuring roasted seasonal vegetables. Great for family gatherings or cocktail parties.
Equipment
Ingredients
- 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
Instructions
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.
Nutrition
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