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 wreath has become my go-to festive dish that always impresses guests with its color and taste every holiday season.
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
- Step 1:
- Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Step 2:
- In a large bowl combine carrots parsnips butternut squash red onion bell peppers Romanesco or broccoli Brussels sprouts and cherry tomatoes.
- Step 3:
- In a small bowl whisk together olive oil balsamic vinegar minced garlic Dijon mustard honey (or maple syrup) salt and pepper.
- Step 4:
- Pour the marinade over the vegetables and toss to coat evenly.
- Step 5:
- 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.
- Step 6:
- Roast for 30 35 minutes turning once halfway through until vegetables are tender and caramelized.
- Step 7:
- Transfer the roasted vegetables to a serving platter maintaining the wreath shape. Sprinkle with pomegranate seeds crumbled feta and fresh parsley.
- Step 8:
- Serve warm or at room temperature as a festive centerpiece.
Save Sharing this wreath with my family has become a cherished tradition that brightens our holiday meals.
Nutritional Information
Calories 170 Total Fat 7 g Carbohydrates 23 g Protein 4 g per serving
Required Tools
Large baking sheet Parchment paper Mixing bowls Sharp knife Whisk
Allergen Information
Contains dairy if using regular feta cheese Mustard is present in the marinade Always check cheese and condiment labels for hidden allergens
Save This festive vegetable wreath is as delightful to make as it is to eat, perfect to brighten any holiday table.
Recipe Questions & Answers
- → What vegetables are used in this festive wreath?
The wreath includes carrots, parsnips, butternut squash, red onion, bell peppers, Romanesco or broccoli, Brussels sprouts, and cherry tomatoes.
- → How is the vegetable marinade prepared?
The marinade combines olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey or maple syrup, salt, and pepper, whisked together and tossed with the vegetables.
- → Can this dish be made vegan?
Yes, for a vegan version, use maple syrup instead of honey and substitute vegan feta or omit the cheese entirely.
- → What is the recommended cooking method?
Arrange the marinated vegetables in a wreath shape on a baking sheet and roast at 200°C (400°F) for 30-35 minutes until tender and caramelized.
- → How can the presentation be enhanced?
Sprinkle pomegranate seeds, crumbled feta or vegan feta, and fresh parsley over the roasted wreath for color and added flavor.