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–+ servings
A festive 5-Ingredient Thanksgiving Veggie Tray arranged in the shape of a turkey, featuring broccoli, carrots, celery, tomatoes, olives, and grapes.

5-Ingredient Thanksgiving Veggie Tray (No Fail)

Create a festive and safe Thanksgiving veggie tray with just five ingredients. This recipe is designed for families with multiple dietary restrictions, ensuring a delicious and worry-free holiday spread.
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Prep Time 20 minutes
Assembly Time 10 minutes
Total Time 30 minutes
Servings: 10 people
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey Body and Head
  • 1 cup radishes sliced
  • 1 cup grape tomatoes for the body
  • 1 cup broccoli florets for the body
  • 1 small carrot for the head
  • 1/2 pickle slice pickle for the head
For the Turkey Feathers and Tail
  • 1 cup sliced carrots for feathers
  • 1 cup sliced celery for feathers
  • 1 cup celery greens for the tail
For the Turkey Face and Feet
  • 1/2 cup green olives sliced, for eyes
  • 1/2 cup black olives sliced, for eyes and body
  • 1 cup pickles cut into sticks for feet
  • 1/4 radish piece radish white portion, for beak

Equipment

  • Serving platter

Method
 

  1. Place a handful of sliced radishes in the center of your serving platter. This forms the base of the turkey's body.
  2. Arrange grape tomatoes behind the radishes to create the main part of the turkey's body. Place broccoli florets underneath the tomatoes.
  3. Place sliced black olives along the bottom of the tomato and broccoli arrangement, forming the lower part of the turkey's body.
  4. Use the sliced carrots, celery sticks, and pickle sticks as the turkey's feathers. Arrange them on top of the tomato, broccoli, and radish base.
  5. Use the celery greens to create the turkey's tail, fanning them out from the back of the body.
  6. Use pieces of carrot sticks to form the turkey's feet, placing them at the front of the body.
  7. To make the head, use a small carrot and a half pickle slice. Position them at the front of the turkey's body. Use a thin slice of a black olive for the eye.
  8. Use a small piece of the white part of a radish to create the beak, attaching it to the carrot head.

Notes

This veggie tray is designed to be assembled just before serving or can be prepped with components stored separately and assembled quickly. Ensure all ingredients are washed and prepped on clean surfaces to avoid cross-contamination.

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