Gobble Without the Guilt: 69 Festive Thanksgiving Veggie Trays

Thanksgiving can feel heavy on the rich entrées and decadent desserts, so a vibrant veggie tray offers welcome balance. The ideas below are designed for mixing and matching—use a handful for a small gathering or go all-in for a grand grazing board. Most of the prep can be done a day early, freeing you up to mingle and enjoy the holiday. Keep a cooler of ice packs handy, then assemble the trays shortly before guests arrive for the freshest crunch.

1. Classic Crudités Cornucopia

This nostalgic arrangement leans on familiar vegetables everyone recognizes. Pack the cornucopia tightly so the veggies stay in place, then let a few pieces tumble artfully onto the platter. The shape nods to harvest themes without any extra effort. Serve with a simple ranch or yogurt-herb dip to keep palates happy.

2. Rainbow Carrot Fan

Seek out bunches of heirloom carrots at farmers’ markets or well-stocked supermarkets. Cutting them into even sticks shows off those gorgeous hues and keeps eating tidy. A lemon-garlic hummus pairs nicely with the natural sweetness. Place the dip in the middle so the fan shape radiates outward.

3. Roasted Brussels Sprout Spears

Roasting brings out the sprouts’ nutty flavor while softening their centers. Thread the halves onto skewers after they cool slightly, making them easy to grab. A drizzle of balsamic reduction adds a glossy finish without overpowering the veggie. These skewers taste great warm or at room temperature.

4. Herb-Marinated Mushroom Bites

Quickly blanch whole button mushrooms, then toss them in a vinaigrette of olive oil, red wine vinegar, garlic, and fresh thyme. An overnight rest in the fridge lets flavors meld. Before plating, drain off excess liquid so the tray stays neat. Stick a toothpick into each cap for mess-free nibbling.

5. Maple-Glazed Sweet Potato Coins

Sliced into half-inch coins, sweet potatoes roast quickly and hold their shape. A light maple syrup glaze caramelizes in the oven, while smoked paprika gives a gentle kick. They can be served warm or cooled, making timing flexible. Pair with an herbed yogurt sauce if you’d like an extra dip.

6. Zesty Zucchini Ribbons

Use a vegetable peeler or mandoline to create long, thin strips. Toss the ribbons with lemon juice, zest, and a pinch of sea salt for a bright note. Rolling each strip into a coil creates a pretty rose shape that stays springy. These disappear fast, so make more than you think you’ll need.

7. Cranberry-Herb Cauliflower Florets

Raw cauliflower has a satisfying crunch that contrasts well with chewy dried cranberries. A light vinaigrette with parsley ties everything together and adds color. Keep the florets bite-sized so guests don’t need to wrestle with large pieces. The red, white, and green palette feels naturally festive.

8. Garlic-Parmesan Broccolini Stalks

Blanch broccolini for just two minutes, then plunge into ice water to lock in that bright green hue. Toss with olive oil, garlic chips, and finely shaved parmesan. The stalks stay tender-crisp, offering a lighter bite than traditional broccoli. Serve upright in a glass for visual height on the tray.

9. Turmeric-Roasted Chickpea Crunch

Canned chickpeas get a new life after 30 minutes in a hot oven. Season them with turmeric, cumin, and a pinch of salt for color and earthy warmth. Let them cool completely so they stay crisp on the tray. They’re perfect for filling small gaps between larger vegetables.

10. Edamame Pod Poppers

Lightly salted edamame gives guests something interactive—they squeeze the beans right into their mouths. Steam the pods until bright green, then shock in cold water to stop cooking. Pat dry so condensation doesn’t pool on your platter. Serve with an extra pinch of salt on the side for flavor tweaking.

11. Rosemary Radish Rosettes

Radishes bring a peppery bite and lovely pink edges. Slice them paper-thin, then curl into spirals that resemble tiny roses. A quick brine of water, vinegar, and salt mellows any sharpness. Finish with rosemary needles for an herby aroma and a pop of green.

12. Butternut Squash Cubes with Sage

Dice peeled butternut squash into even pieces for fast, uniform roasting. Toss with olive oil, salt, and chopped fresh sage before hitting the oven. The sweet, earthy flavor pairs well with richer Thanksgiving dishes. Let the cubes cool to room temperature before transferring to the veggie tray.

13. Dill-Pickled Cucumber Spears

Quick pickling takes just an hour: vinegar, water, salt, dill, and spices do the heavy lifting. Slice cucumbers into long spears so they’re easy to grab. Drain before plating to keep the tray from becoming watery. Their bright acidity refreshes the palate between heavier bites of stuffing or gravy.

14. Spicy Celery Sticks

Give plain celery a kick by tossing the sticks in lime juice and a light shake of red pepper flakes. Chill for at least 30 minutes to let the flavor sink in. The result is still crunchy but far from bland. Offer a cool ranch or blue cheese dip for balance.

15. Baby Corn on the Cob Pick-Ups

These tiny cobs look playful and don’t require any cutting. Blanch for just a minute, then toss with herb-infused butter and a dash of salt. Guests can hold them by the ends like miniature street corn. They lend a subtle sweetness that complements savory flavors on the table.

16. Beet Hummus Dippers

Roasted beets whirl into classic hummus, turning it a vivid magenta. Transfer the dip into small bowls placed around the tray so nobody has to reach far. The earthy beet flavor pairs nicely with mild veggies. It’s also a handy way to add color without artificial dyes.

17. Avocado-Lime Fan Slices

Choose avocados that yield slightly to gentle pressure—too soft and they’ll brown quickly. Slice just before service and brush with lime juice to keep them green. Black sesame seeds add contrast and light nuttiness. Arrange in a fan shape so guests can lift individual slices easily.

18. Cherry Tomato Skewers

Bamboo cocktails skewers make tomatoes less likely to roll off the tray. Use a mix of red, yellow, and orange varieties for visual interest. A quick toss in olive oil and sea salt brings out their natural sweetness. Serve chilled to maintain their juicy snap.

19. Sugar Snap Pea Scoops

Sugar snap peas offer crunch plus a hint of sweetness. Leave the pods whole so guests can bite right in—no dip required. Rinse and dry thoroughly to keep them from slipping around. They hold up well even if assembled hours ahead.

20. Jicama Matchstick Crunch

Peeled jicama has a refreshing, apple-like crispness. Cut into skinny sticks and toss with chili powder, lime juice, and sea salt. Serve upright in glasses to add height to your spread. The mild heat wakes up the taste buds without overwhelming them.

21. Purple Potato Wedges

Roasted until edges turn crispy, these potatoes keep their vibrant violet hue. A sprinkle of fresh rosemary ties them to Thanksgiving’s savory profile. Purple varieties are slightly nutty, offering a subtle change from standard russets. They taste best served at room temperature, which suits buffet timing.

22. Sesame Snow Pea Bundles

Gently blanch snow peas for 30 seconds, then chill so they stay bright and crisp. Group five or six pods and tie them with a quick-dip chive ribbon. A dusting of toasted sesame seeds adds flavor and a bit of crunch. The bundles look fancy yet take only minutes to assemble.

23. Olive & Mini Pepper Boats

Mini peppers act as edible vessels, saving you from putting out extra dishes. Fill each half with a spoonful of green and black olive tapenade for a briny contrast. Their bright colors pop on the table and match autumn décor. Make them a few hours early and keep chilled until serving.

24. BBQ Cauliflower Winglets

These veggie “wings” bring smoky flavor without any deep-frying. Roast cauliflower until browned, then toss with your favorite barbecue sauce while still hot. The florets cool nicely yet keep that glaze shine. Offer toothpicks so fingers stay clean.

25. Pesto Green Bean Sticks

Green beans soak up pesto beautifully, delivering basil aroma in every bite. Trim and blanch beans so they remain crisp but tender. Toss with just enough pesto to coat without dripping. Scatter a few pine nut pieces on top for added texture.

26. Maple-Roasted Parsnip Fries

Parsnips turn sweet and slightly spicy once roasted, especially with a hint of maple syrup. Cut into fry shapes for familiarity. A pinch of black pepper balances the sweetness. Serve them cooled; they keep their firmness without turning soggy.

27. Curry-Spiced Pumpkin Wedges

Pumpkin isn’t just for pie—thin wedges roast quickly and hold their shape. Curry powder complements pumpkin’s earthiness and gives an aromatic lift. Leave the skin on for a rustic look; it becomes tender in the oven. These wedges are delicious warm or cooled.

28. Harissa Carrot Coins

Slice carrots into thick coins so they don’t shrivel during roasting. A spoonful of harissa paste provides a gentle North African heat. Sesame seeds add a nutty counterpoint and visual interest. Cool completely before adding to the tray to keep the glaze from smearing.

29. Lemon-Asparagus Tips

Bite-sized asparagus tips are elegant and easy to grab. A two-minute blanch followed by an ice bath locks in color and firmness. Finish with lemon zest, juice, and cracked pepper for brightness. Arrange in neat bundles so the spears line up attractively.

30. Smoked Paprika Kohlrabi Chips

Kohlrabi’s mild, broccoli-like flavor shines when sliced thin and baked into chips. A dusting of smoked paprika gives warmth without heat. Cool the chips on a wire rack for maximum crunch. They stay crisp for hours, making them perfect for early prep.

31. Baby Bella Cap Stuffers

Remove stems and fill each cap with a simple mix of breadcrumbs, garlic, and herbs. Roast until the caps soften and the stuffing browns. Serve warm or room temperature; both work well. Their rich umami flavor satisfies guests seeking something heartier.

32. Charred Artichoke Hearts

Use canned or jarred artichoke hearts for convenience, then sear quickly in a hot skillet for smoky edges. A squeeze of lemon brightens their naturally briny taste. Pat dry before searing so they don’t splatter. Arrange cut-side up for an appealing look.

33. Herb-Roasted Garlic Cloves

Slow roasting transforms sharp garlic into a sweet, spreadable treat. Offer small forks or picks so guests can pop a clove onto a cracker or directly into their mouths. The cloves also pair well with sturdier veggies like broccoli. Keep them in a shallow dish to contain the fragrant oil.

34. Caprese Cucumber Cups

Slice cucumbers into thick rounds and scoop out a small well with a melon baller. Fill with chopped tomatoes, mini mozzarella, and basil, then drizzle lightly with balsamic. The cucumber base stays crisp even after sitting out for a while. These bite-sized “salads” disappear quickly.

35. Fennel Spears with Orange Zest

Raw fennel brings a refreshing anise note and pleasant crunch. Cut the bulb into slim wedges so the core keeps each piece intact. A sprinkle of fresh orange zest softens the licorice flavor and ties into other holiday citrus dishes. Pink peppercorns add subtle spice and color.

36. Sesame-Roasted Romanesco

The fractal pattern of Romanesco turns heads immediately. Roast the florets with a touch of sesame oil, then finish with mixed sesame seeds for crunch. Its nutty flavor stands up well to richer sauces nearby. Break into small pieces so everyone can admire those chartreuse spirals.

37. Tahini-Drizzled Beet Wedges

Roasting beets intensifies their sweetness while keeping texture firm. Cut into thick wedges and drizzle with a lemon-tahini sauce just before serving. The creamy topping contrasts nicely with the beet’s earthy undertone. They’re extra striking against a dark platter.

38. Smoky Okra Pods

High-heat roasting keeps okra pods tender without the usual gumminess. Smoked salt or smoked paprika amplifies their inherent grassy flavor. Serve them whole so guests can pick them up by the stem. They cool quickly and remain tasty even after an hour on the table.

39. Teriyaki Grilled Scallions

Grill or broil scallions for just a couple of minutes until lightly charred. Brush with a reduced teriyaki glaze for sweet-savory depth. Trim the roots but leave enough for easy gripping. Their long shape adds dramatic lines to the veggie display.

40. Minted Pea Purée Shots

Blend blanched peas with mint, lemon, and a splash of olive oil until silky. Pour into small clear glasses so that vivid green color shines. A single mint leaf on top helps guests see what flavor awaits. Provide tiny spoons or let people sip it straight.

41. Gochujang Daikon Bites

Raw daikon offers a neutral crunch that stands up to bold sauces. Spread a dab of gochujang mixed with rice vinegar on each round. Garnish with sesame seeds for a little extra bite. They bring Korean flair to the Thanksgiving spread.

42. Truffle-Salted Sunchoke Chips

Sunchokes crisp beautifully in the oven when sliced thin. A whisper of truffle salt elevates their naturally nutty flavor. Make sure the chips cool fully before transferring to the tray so they stay crunchy. Guests unfamiliar with sunchokes will love the surprise.

43. Ginger-Glazed Baby Turnips

Baby turnips roast quickly and don’t need peeling. A simple glaze of soy sauce, ginger, and honey lends a sweet-savory snap. Leave a bit of stem for easy handling and rustic charm. They provide a nice alternative to root staples like carrots.

44. Chive Mashed Potato Scoops

Instead of a big bowl, offer mashed potatoes in bite-sized portions. Use two spoons to shape quenelles, then chill to help them hold. Chives on top supply fresh, oniony perfume. These scoops feel indulgent while staying manageable on a finger-food tray.

45. Greek-Style Stuffed Grape Leaves

Store-bought stuffed grape leaves save time and are naturally vegan. Rinse off extra brine, then drizzle lightly with olive oil. Lemon wedges sharpen the flavor just before eating. Their compact size makes them ideal filler for gaps on the platter.

46. Rosemary Garlic Potato Skewers

Parboil baby potatoes, then skewer and roast until crispy on the edges. Garlic powder and chopped rosemary cling nicely with a bit of olive oil. The skewers allow guests to snag several spuds in one motion. These hearty bites bulk up the veggie tray without overshadowing lighter options.

47. Spicy Pickled Okra

Pickled okra stays crisp and tangy for weeks, so this is a rare make-ahead gem. Drain the pods and blot dry to prevent brine from pooling. Chili flakes lend gentle heat that cuts through richer entrées. Their elongated shape looks striking alongside rounder veggies.

48. Lemon-Thyme Rutabaga Cubes

Rutabaga tastes like a cross between potato and turnip, making it a fun, underused root. Dice, toss with olive oil, lemon zest, and thyme, then roast until tender. The citrus keeps flavors bright, perfect for a heavy meal. Let cool fully before adding to the tray for best texture.

49. Ranch-Spiced Pepper Rings

Sliced bell pepper rings act as crunchy scoops for any dip. A quick toss in dry ranch seasoning gives familiar flavor without messy liquids. Mix colors for visual appeal. They stay crisp for hours, so you can prep them well before guests arrive.

50. Chimichurri Tomato Medley

Fresh chimichurri—parsley, garlic, vinegar, and olive oil—coats juicy tomatoes with herbal zing. Halve the tomatoes so sauce sticks better and excess juice drains off. This medley adds a splash of color and brightness. Serve with a slotted spoon to minimize liquid on the tray.

51. Carrot-Cucumber Ribbon Twist

Use a vegetable peeler to create long, wide ribbons of both veggies. Twist them together for a two-tone spiral that looks fancy with little effort. A light rice-vinegar spritz keeps them flexible and flavorful. The curls add airiness to an otherwise densely packed spread.

52. Roasted Red Pepper Strips

Char red peppers under the broiler, peel off the skin, and slice into wide strips. Their smoky sweetness pairs well with milder dips like hummus. Arrange in loose waves for a ribbon effect. They store well in the refrigerator, making prep a breeze.

53. Cajun Cauliflower Popcorn

Break cauliflower into tiny florets, toss with olive oil and Cajun spices, then roast until crispy on the tips. The seasoning blend brings warmth without overwhelming heat. These mini bites are easy to munch by the handful. Cool completely before transferring to a serving bowl.

54. Italian Herb Zoodle Nests

Spiralize zucchini into long strands, then twirl around a fork to form compact nests. A quick Italian herb vinaigrette keeps them flavorful yet light. Add a spoonful of diced tomato on top for color. They provide a pasta-like experience without the carbs.

55. Mustard-Maple Kohlrabi Sticks

Raw kohlrabi brings crunch similar to broccoli stems. Whisk Dijon mustard, maple syrup, and apple cider vinegar into a sweet-tangy glaze. Toss the sticks right before serving to avoid excess liquid. The unexpected flavor combo becomes an instant talking point.

56. Honey-Lime Plantain Rounds

Use just-ripe plantains for slices that hold shape and roast to a gentle caramel. A glaze of honey and lime juice gives sweet-tart contrast. They’re sturdy enough for picky eaters to spear with a fork or pick up by hand. Their golden color brightens darker veggies nearby.

57. Pickled Pearl Onions

Quick-pickled pearl onions add zing and a delicate crunch. Use red wine vinegar for a pretty blush hue. Drain and pat dry before plating so brine doesn’t leak across the tray. They also pair well with cheese boards if you’re serving one alongside.

58. Chili-Spiced Watermelon Radish Slices

Watermelon radishes reveal gorgeous magenta centers that always earn compliments. Slice thinly and sprinkle with chili-lime seasoning for a gentle heat. Their crisp bite refreshes the palate between richer foods. Keep chilled until just before service for maximum crunch.

59. Garlic-Herb Eggplant Chips

Baking eggplant slices yields a lighter chip that still satisfies crunchy cravings. Brush lightly with olive oil and season with garlic and oregano. They’re best the day they’re made, so prep them the morning of your feast. Store in an open bowl to prevent sogginess.

60. Seaweed-Cucumber Rolls

Lay nori sheets flat, line with cucumber strips and shredded carrot, and roll tightly. Slice into bite-sized rounds for a refreshing, low-carb “sushi.” A dab of wasabi mayo on top adds zing. They’re light, bright, and easy to make ahead.

61. Lemon-Rosemary Chickpea Croutons

This second chickpea variation brings a completely different seasoning profile from the earlier turmeric batch. Lemon zest and rosemary keep flavors clean and herbal. Roast until crunchy and cool thoroughly. Scatter them over the tray or serve in small bowls for snacking.

62. Charred Shishito Peppers

Shishito peppers cook in minutes and offer a fun roulette of mild and occasionally spicy bites. Char in a hot skillet until blistered, then sprinkle with flake salt. Serve warm or at room temp—they’re delicious either way. Provide a small waste bowl for stems.

63. Pomegranate-Tossed Kale Chips

Kale chips add a feather-light crunch that contrasts with heavier roasted veggies. Bake until just crisp, then cool completely. Toss with jewel-like pomegranate seeds right before plating so the chips stay dry. The sweet-tart bursts keep people reaching for more.

64. Tomato Bruschetta Cucumber Boats

Slice cucumbers lengthwise, scoop out the seeds, and fill with finely diced tomato, basil, and garlic. A splash of olive oil and vinegar binds the filling. Cut each boat into bite-sized segments for easier grabbing. They deliver big flavor without any bread.

65. Ginger-Soy Blanched Bok Choy

Halve baby bok choy and blanch for one minute to soften the stems while keeping leaves crisp. A quick ginger-soy dressing seeps into the layers. Chill thoroughly so the glaze doesn’t weep on the tray. The emerald leaves provide a dramatic contrast to brighter veggies.

66. Turmeric-Pickled Carrot Ribbons

Quick-pickle carrot ribbons in vinegar, salt, sugar, and turmeric for sunshine-bright strands. They’re ready after an hour and stay crisp for days. Drain well before plating so pickling liquid doesn’t pool. The color alone draws guests in for a taste.

67. Sweet Chili Edamame Dip Shots

Blend shelled edamame with a bit of tahini and lime for a protein-rich purée. Spoon into tiny cups and finish with a swirl of sweet chili sauce. Provide small stir sticks so guests can combine flavors. These shots feel modern yet familiar.

68. Roasted Delicata Rings

Delicata’s edible skin makes it a low-prep squash. Slice into half-inch rings, toss with olive oil and chopped sage, then roast until golden. The natural scalloped edges look decorative without extra garnish. Serve cooled so they hold their shape on the tray.

69. Cranberry-Pecan Acorn Squash Rings

Finish the spread with rings of acorn squash lacquered in a light maple glaze. Sprinkle with tart cranberries and toasted pecans for color and crunch. The sweet-savory profile echoes classic holiday flavors. Arrange these rings around the platter’s edge to frame the full bounty of veggies.