# Components:
→ Vegetables
01 - 2 medium carrots, peeled and sliced diagonally
02 - 2 parsnips, peeled and sliced diagonally
03 - 1 small butternut squash, peeled, deseeded, and cut into chunks
04 - 1 small red onion, quartered
05 - 1 red bell pepper, sliced
06 - 1 yellow bell pepper, sliced
07 - 1 small head Romanesco or broccoli, cut into florets
08 - 7 oz Brussels sprouts, halved
09 - 7 oz cherry tomatoes
10 - 1 small bunch fresh rosemary
11 - 1 small bunch fresh thyme
→ Marinade
12 - 3 tbsp olive oil
13 - 2 tbsp balsamic vinegar
14 - 2 cloves garlic, minced
15 - 1 tsp Dijon mustard
16 - 1 tsp honey or maple syrup
17 - Salt and black pepper, to taste
→ Garnish
18 - 1.75 oz pomegranate seeds
19 - 1.75 oz crumbled feta or vegan feta, optional
20 - Fresh parsley sprigs
# Directions:
01 - Set the oven to 400°F and line a large baking sheet with parchment paper.
02 - Combine carrots, parsnips, butternut squash, red onion, bell peppers, Romanesco or broccoli, Brussels sprouts, and cherry tomatoes in a large bowl.
03 - In a separate small bowl, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey or maple syrup, salt, and black pepper.
04 - Pour the marinade over the vegetables and toss until evenly coated.
05 - Arrange the vegetables in a wreath shape on the prepared baking sheet, leaving a center opening. Insert rosemary and thyme sprigs between the vegetables for fragrance.
06 - Roast for 30 to 35 minutes, turning once halfway, until the vegetables are tender and caramelized.
07 - Transfer the roasted vegetables to a serving platter, maintaining the wreath form. Sprinkle with pomegranate seeds, optional crumbled feta, and fresh parsley. Serve warm or at room temperature.
