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 recipe became a favorite at our family holiday dinners. Everyone loves the combination of roasted vegetables with the fresh herbs and garnishes.
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.
- Prepare 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 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 This wreath always sparks joy around our dinner table and makes every holiday meal feel extra special with family gathered around.
Notes
For a vegan version use maple syrup and vegan feta or omit cheese. Serve with a yogurt or tahini dip on the side for added flavor.
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.
Save This wreath is the perfect festive addition to your holiday feast and a healthy option that looks stunning on any table.
Recipe Q&A
- → What vegetables are used in the wreath?
The wreath features carrots, parsnips, butternut squash, red and yellow bell peppers, red onion, Romanesco or broccoli, Brussels sprouts, and cherry tomatoes.
- → How is the marinade prepared?
The marinade combines olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey or maple syrup, salt, and black pepper whisked together for even coating.
- → Can I make this wreath vegan?
Yes, substitute maple syrup for honey and use vegan feta or omit cheese entirely to keep it vegan-friendly.
- → What is the cooking method for the vegetables?
Vegetables are tossed in marinade and arranged in a wreath shape on parchment-lined baking sheet, then roasted at 200°C (400°F) for 30-35 minutes until tender.
- → How should the wreath be served?
Serve warm or at room temperature as a festive centerpiece, garnished with pomegranate seeds, crumbled feta, and fresh parsley.
- → Are there allergen concerns?
Contains dairy if regular feta is used and mustard in the marinade; check labels if allergies are an issue.