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 vegetarian wreath has become a holiday favorite in our home, bringing warmth and color to the dinner 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:
- to 200°C (400°F). Line a large baking sheet with parchment paper.
- Prepare vegetables:
- Combine carrots, parsnips, butternut squash, red onion, bell peppers, Romanesco or broccoli, Brussels sprouts, and cherry tomatoes in a large bowl.
- Make marinade:
- Whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey or maple syrup, salt, and pepper in a small bowl.
- Coat vegetables:
- Pour the marinade over the vegetables and toss to coat evenly.
- Arrange wreath:
- Arrange vegetables in a wreath shape on the prepared baking sheet leaving a hole in the center. Tuck sprigs of rosemary and thyme between vegetables for aroma.
- Roast:
- Roast for 30 35 minutes turning once halfway through until vegetables are tender and caramelized.
- Serve:
- Transfer roasted vegetables to a serving platter maintaining the wreath shape. Sprinkle with pomegranate seeds crumbled feta and fresh parsley. Serve warm or at room temperature as a festive centerpiece.
Save This recipe always sparks joy around the table as family members share stories and laughter while enjoying the festive feast.
Notes
Use maple syrup and vegan feta for a vegan friendly option. Serve with a yogurt or tahini dip 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. Check labels for hidden allergens.
Save This wreath combines festive beauty with wholesome goodness, making your holiday table truly special.
Common Questions
- → What vegetables are best for roasting in this wreath?
Root vegetables like carrots, parsnips, and butternut squash, along with Brussels sprouts, bell peppers, red onion, Romanesco or broccoli, and cherry tomatoes work especially well due to their texture and flavor when roasted.
- → How can I ensure the vegetables caramelize evenly?
Roast at 200°C (400°F) and turn the vegetables halfway through cooking to promote even caramelization and tenderness.
- → Can the wreath be made vegan?
Yes, substitute honey with maple syrup and use vegan feta or omit cheese for a plant-based version.
- → What herbs enhance the flavor of the wreath?
Fresh rosemary and thyme tucked between vegetables add aromatic and earthy notes that complement the roasting process.
- → Are there any tips for assembling the wreath shape?
Arrange the marinated vegetables in a circle on parchment-lined baking sheet, leaving a center hole, then nestle herb sprigs throughout for visual appeal and aroma.
- → What garnishes finish the dish beautifully?
Pomegranate seeds offer brightness and crunch, while crumbled feta or vegan alternatives add creaminess; fresh parsley sprigs bring a herbaceous touch.