Pin this 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 recipe quickly became my go-to for holiday dinners because it's as beautiful as it is delicious and so easy to prepare.
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.
- Make 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 Vegetables:
- Roast for 30 35 minutes turning once halfway through until vegetables are tender and caramelized.
- Transfer to Platter:
- 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.
Pin this This dish always brings my family together around the table during the holidays, sparking joy and conversation with 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
Per serving Calories 170 Total Fat 7 g Carbohydrates 23 g Protein 4 g
Pin this Enjoy this festive wreath fresh out of the oven or at room temperature. It's a guaranteed crowd-pleaser that makes holiday meals special.
Recipe FAQs
- → What vegetables are best for a winter wreath?
Root vegetables like carrots, parsnips, and butternut squash combined with Brussels sprouts, Romanesco, and bell peppers create a balanced texture and flavor for a vibrant wreath.
- → How do I arrange vegetables in a wreath shape?
On a parchment-lined baking sheet, spread the marinated vegetables in a ring shape, leaving a hole in the center. Tuck fresh herbs like rosemary and thyme between pieces for aroma.
- → Can I make this dish vegan?
Yes, substitute maple syrup for honey and omit feta or use vegan feta alternatives to keep it plant-based.
- → What is the best way to roast the vegetables evenly?
Roast at 200°C (400°F) for 30–35 minutes, turning the vegetables halfway through to ensure caramelization and tenderness on all sides.
- → How can I add extra texture to the wreath?
Sprinkle toasted nuts like walnuts or pecans on top after roasting for a delightful crunch contrast.
- → What garnishes complement this vegetable wreath?
Pomegranate seeds add a burst of freshness and color, while crumbled feta and fresh parsley provide creaminess and herbal notes.