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 festive vegetable wreath has become a favorite at our holiday table, impressing guests with its colorful display and cozy flavors.
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
- Mix 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:
- Roast for 30–35 minutes turning once halfway through until vegetables are tender and caramelized
- Serve:
- Transfer the roasted vegetables to a serving platter maintaining the wreath shape Sprinkle with pomegranate seeds crumbled feta and fresh parsley Serve warm or at room temperature as a festive centerpiece
Save Making this wreath brings the family together as we prepare veggies and enjoy the aromas of holiday spices.
Notes
For a vegan version use maple syrup and vegan feta or omit cheese Add roasted nuts (eg walnuts or pecans) for extra crunch Serve with a yogurt or tahini dip on the side
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)
Save This wreath is both a delicious and visually stunning way to celebrate the holidays with friends and family.
Recipe FAQs
- → What vegetables are used in this festive wreath?
The wreath features carrots, parsnips, butternut squash, red onion, bell peppers, Romanesco or broccoli, Brussels sprouts, and cherry tomatoes.
- → How is the vegetable wreath arranged before roasting?
The vegetables are arranged in a circular wreath shape on a baking sheet with fresh rosemary and thyme tucked between for aroma.
- → Can this dish be made vegan?
Yes, replacing honey with maple syrup and using vegan feta or omitting cheese adapts it for vegan preferences.
- → What flavors are included in the marinade?
The marinade combines olive oil, balsamic vinegar, minced garlic, Dijon mustard, and a touch of honey or maple syrup with salt and pepper.
- → How is the wreath served for best presentation?
After roasting, the vegetable wreath is transferred carefully to a serving platter, preserving its shape, and topped with pomegranate seeds, crumbled feta, and fresh parsley.
- → Are there any allergen considerations?
The dish contains mustard in the marinade and dairy if regular feta is used. Check ingredient labels if allergies are a concern.