Pin it 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 highlight at our Christmas dinners, bringing color and cheer to the table every year.
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.
- Mix 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 it Our family looks forward to this wreath every year as it brings everyone together around the table with joy and warmth.
Notes
Serve with a yogurt or tahini dip on the side for an added flavor dimension.
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
Pin it This wreath is a showstopper that combines beauty and deliciousness in every bite.
Recipe FAQs
- → What vegetables work best for this wreath?
A mix of winter vegetables like carrots, parsnips, butternut squash, Brussels sprouts, bell peppers, and Romanesco or broccoli provides great color and flavor balance.
- → How do I arrange the vegetables in a wreath shape?
Spread the marinated vegetables evenly on a baking sheet, leaving a center hole to create a circular wreath form. Layer in fresh sprigs of rosemary and thyme for aroma.
- → Can this dish be made vegan?
Yes, substitute maple syrup for honey and use vegan feta or omit the cheese garnish entirely.
- → What is the best way to roast the vegetables evenly?
Roast at 200°C (400°F) for about 30-35 minutes, turning once halfway through to ensure all sides caramelize uniformly.
- → How should the dish be served?
Serve warm or at room temperature, garnished with pomegranate seeds, cheese, and fresh parsley for a festive appearance.
- → Are there any suggested accompaniments?
Consider serving with a yogurt or tahini dip or adding roasted nuts like walnuts or pecans for extra texture.