Save A vibrant, eye-catching centerpiece made from roasted winter vegetables, arranged in a festive wreath shape. Perfect for holiday gatherings, this dish combines seasonal flavors with a stunning presentation.
This recipe quickly became a holiday favorite in my family for its combination of taste and presentation.
Ingredients
- Vegetables: 2 medium carrots peeled and sliced diagonally, 2 parsnips peeled and sliced diagonally, 1 small butternut squash peeled deseeded and cut into chunks, 1 small red onion cut into wedges, 1 red bell pepper sliced, 1 yellow bell pepper sliced, 1 small head of Romanesco or broccoli cut into florets, 200 g Brussels sprouts halved, 200 g cherry tomatoes, 1 small bunch fresh rosemary, 1 small bunch fresh thyme
- Marinade: 3 tbsp olive oil, 2 tbsp balsamic vinegar, 2 cloves garlic minced, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, Salt and black pepper to taste
- Garnish: 50 g pomegranate seeds, 50 g crumbled feta or vegan feta (optional), Fresh parsley sprigs
Instructions
- Preheat oven:
- Preheat oven to 200℃ (400℉). Line a large baking sheet with parchment paper.
- Combine vegetables:
- In a large bowl combine carrots parsnips butternut squash red onion bell peppers Romanesco or broccoli Brussels sprouts and cherry tomatoes.
- Prepare marinade:
- In a small bowl whisk together olive oil balsamic vinegar minced garlic Dijon mustard honey (or maple syrup) salt and pepper.
- Coat vegetables:
- Pour the marinade over the vegetables and toss to coat evenly.
- Arrange vegetables:
- Arrange the vegetables in a wreath shape on the prepared baking sheet leaving a hole in the center. Tuck sprigs of rosemary and thyme between the vegetables for aroma.
- Roast:
- Roast for 30 35 minutes turning once halfway through until vegetables are tender and caramelized.
- Transfer and garnish:
- Transfer the roasted vegetables to a serving platter maintaining the wreath shape. Sprinkle with pomegranate seeds crumbled feta and fresh parsley.
- Serve:
- Serve warm or at room temperature as a festive centerpiece.
Save This dish never fails to bring my family together around the table during the holidays.
Required Tools
Large baking sheet parchment paper mixing bowls sharp knife whisk
Nutritional Information
Calories 170 Total Fat 7 g Carbohydrates 23 g Protein 4 g per serving
Additional Notes
Add roasted nuts such as walnuts or pecans for extra crunch Serve with a yogurt or tahini dip on the side
Save Prepare this festive wreath to impress your guests with minimal effort and maximum flavor.
Recipe FAQ Section
- → What vegetables are included in the wreath?
The wreath includes carrots, parsnips, butternut squash, red and yellow bell peppers, red onion, Romanesco or broccoli, Brussels sprouts, and cherry tomatoes.
- → How is the marinade prepared?
The marinade combines olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey or maple syrup, salt, and black pepper whisked together for even coating.
- → Can this dish be made vegan?
Yes, replace honey with maple syrup and use vegan feta or omit cheese entirely for a vegan-friendly version.
- → What is the best way to arrange the vegetables?
Arrange the marinated vegetables in a circular wreath shape on a parchment-lined baking sheet, leaving a center hole and tucking fresh rosemary and thyme sprigs between them.
- → How long should the vegetables be roasted?
Roast the vegetables at 200°C (400°F) for 30 to 35 minutes, turning once halfway, until tender and caramelized.
- → What garnishes enhance the final presentation?
Sprinkle pomegranate seeds, crumbled feta (or vegan feta), and fresh parsley sprigs over the roasted wreath for added color and flavor.