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.
I love preparing this wreath every holiday season because it impresses guests with both flavor and style.
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:
- 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:
- 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 My family gathers around this wreath every holiday season sharing stories and warmth.
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
Save This festive wreath delightfully combines flavor and beauty for memorable gatherings.
Recipe FAQ
- → What vegetables are used in this winter wreath?
The wreath includes carrots, parsnips, butternut squash, red onion, bell peppers, Romanesco or broccoli, Brussels sprouts, and cherry tomatoes.
- → How is the marinade prepared for the vegetables?
The marinade consists of olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey or maple syrup, salt, and black pepper, whisked together and tossed with the vegetables.
- → Can this dish be made vegan?
Yes, by using maple syrup instead of honey and substituting feta with vegan feta or omitting the cheese entirely.
- → 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 sprigs of rosemary and thyme between them for aroma.
- → How long should the vegetables be roasted?
Roast at 200°C (400°F) for 30–35 minutes, turning once halfway until the vegetables are tender and caramelized.
- → What garnishes finish this dish?
Sprinkle with pomegranate seeds, crumbled feta or vegan feta, and fresh parsley before serving.