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 vegetable wreath has become my holiday favorite to share with friends and family, bringing both joy and compliments every time.
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:
- Set oven to 200°C (400°F) and 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:
- Whisk together olive oil balsamic vinegar minced garlic Dijon mustard honey or maple syrup salt and pepper in a small bowl
- Marinate vegetables:
- Pour the marinade over the vegetables and toss to coat evenly
- Arrange wreath:
- Arrange the vegetables in a wreath shape on the baking sheet leaving a hole in the center tuck sprigs of rosemary and thyme between for aroma
- Roast:
- Roast for 30 to 35 minutes turning once halfway through until tender and caramelized
- Serve:
- Transfer vegetables to serving platter maintain wreath shape and sprinkle with pomegranate seeds crumbled feta and fresh parsley serve warm or at room temperature as a festive centerpiece
Save My family loves gathering around this colorful wreath at Christmas it sparks warm memories and conversation
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 both a feast for the eyes and the palate making it perfect for festive occasions
Recipe Questions
- → What vegetables are best for this festive wreath?
Use a mix of carrots, parsnips, butternut squash, red onion, bell peppers, Romanesco or broccoli, Brussels sprouts, and cherry tomatoes for a colorful and flavorful blend.
- → How is the marinade prepared?
Combine olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey or maple syrup, salt, and black pepper, whisking until smooth to coat the vegetables evenly.
- → Can this dish be made vegan?
Yes, substitute maple syrup for honey and use vegan feta or omit the cheese altogether to keep it plant-based.
- → What is the best way to arrange the vegetables?
Arrange the marinated vegetables in a wreath shape on a parchment-lined baking sheet, leaving a hole in the center and tucking rosemary and thyme sprigs between pieces for aroma.
- → How long should the vegetables roast?
Roast at 200°C (400°F) for 30 to 35 minutes, turning halfway to ensure even caramelization and tenderness.
- → What garnish options enhance the final presentation?
Sprinkle with pomegranate seeds, crumbled feta or vegan feta, and fresh parsley to add color and fresh flavor.