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 quickly become my go-to dish for Christmas. It captivates everyone with its beautiful colors and delicious roasted flavors. The aroma of fresh rosemary and thyme roasting alongside the vegetables fills my kitchen with a cozy holiday spirit.
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:
- 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 Sharing this wreath has become a cherished family tradition each Christmas. It brings everyone together around the table eager to taste its rich flavors and admire its festive look.
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.
Nutritional Information
Calories 170, Total Fat 7 g, Carbohydrates 23 g, Protein 4 g per serving
Save This wreath is not only a feast for the eyes but also a wholesome and flavorful dish perfect for the holiday season.
Recipe FAQs
- → What vegetables are used in the wreath?
Carrots, parsnips, butternut squash, red onion, red and yellow bell peppers, Romanesco or broccoli, Brussels sprouts, and cherry tomatoes form the wreath.
- → How is the marinade prepared?
The marinade combines olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey or maple syrup, salt, and black pepper for a balanced flavor.
- → Can the dish be made vegan?
Yes, substitute maple syrup for honey and use vegan feta or omit cheese to keep it plant-based.
- → What is the best way to arrange the vegetables?
Arrange all marinated vegetables in a wreath shape on a parchment-lined baking sheet, leaving a hole in the center for an eye-catching presentation.
- → How long do the vegetables roast?
Roast at 200°C (400°F) for 30 to 35 minutes, turning vegetables once halfway to ensure even caramelization and tenderness.
- → What garnishes enhance the wreath?
Pomegranate seeds, crumbled feta (or vegan feta), and fresh parsley add color and flavor contrast to the roasted vegetables.