Festive Vegetable Christmas Wreath

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

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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)

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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.