Pin 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 festive vegetable wreath quickly became a holiday favorite in our family, bringing both color and warmth to the table.
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°C (400°F) 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 wreath:
- 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 vegetables:
- 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
Pin Our family gathers every year to prepare this wreath together making it a cherished holiday tradition full of laughter and warmth.
Required Tools
Large baking sheet Parchment paper Mixing bowls Sharp knife Whisk
Allergen Information
Mustard is present in the marinade and the dish may contain dairy if using regular feta cheese Always check cheese and condiment labels for hidden allergens
Nutritional Information
Per serving Calories 170 Total Fat 7 g Carbohydrates 23 g Protein 4 g
Pin This wreath makes any holiday table feel special and inviting Enjoy creating joyful moments with every bite
Recipe Q&A
- → How do I arrange the vegetables in a wreath shape?
Lay the marinated vegetables on a baking sheet in a circular pattern with a hole in the center. Tuck in herb sprigs between vegetables for aroma and stability.
- → Can I make this with vegan ingredients?
Yes, substitute honey with maple syrup and use vegan feta or omit cheese entirely for a vegan-friendly option.
- → What is the best way to roast the vegetables evenly?
Roast at 200°C (400°F) for 30–35 minutes, turning the vegetables halfway through to ensure even caramelization.
- → Which herbs work best for flavoring this dish?
Fresh rosemary and thyme sprigs are ideal for adding woody, aromatic notes that complement the roasted vegetables.
- → How should I serve this dish for the holidays?
Serve warm or at room temperature as a festive centerpiece or side, garnished with pomegranate seeds, crumbled feta, and parsley sprigs.
