Save to Pinterest 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 a favorite at my holiday dinners because of its stunning look and delicious taste that everyone enjoyed.
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
- Step 1:
- Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Step 2:
- In a large bowl, combine carrots, parsnips, butternut squash, red onion, bell peppers, Romanesco or broccoli, Brussels sprouts, and cherry tomatoes.
- Step 3:
- In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey (or maple syrup), salt, and pepper.
- Step 4:
- Pour the marinade over the vegetables and toss to coat evenly.
- Step 5:
- 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.
- Step 6:
- Roast for 30 35 minutes turning once halfway through until vegetables are tender and caramelized.
- Step 7:
- Transfer the roasted vegetables to a serving platter maintaining the wreath shape. Sprinkle with pomegranate seeds crumbled feta and fresh parsley.
- Step 8:
- Serve warm or at room temperature as a festive centerpiece.
Save to Pinterest This dish has brought my family together many years during the holidays sharing warmth and joy around the table.
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 per serving
Save to Pinterest This festive vegetable wreath makes an elegant and healthful centerpiece that will impress your guests every holiday season.
Recipe FAQs
- → What vegetables are used in the wreath?
The wreath includes carrots, parsnips, butternut squash, red and yellow bell peppers, red onion, Brussels sprouts, cherry tomatoes, and Romanesco or broccoli florets.
- → How is the vegetable wreath flavored?
The vegetables are tossed in a marinade of olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey or maple syrup, salt, and pepper before roasting.
- → Can this centerpiece be made vegan?
Yes, by substituting honey with maple syrup and using vegan feta or omitting cheese, it can be adapted for a vegan diet.
- → How should the wreath be served?
It can be served warm or at room temperature, garnished with pomegranate seeds, fresh parsley, and crumbled feta or vegan feta.
- → Are there any suggested additions to enhance texture?
Adding roasted nuts such as walnuts or pecans provides a pleasant crunch and complements the vegetables.