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 first created this festive vegetable wreath to impress family at Christmas and it quickly became a beloved tradition around our table.
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.
- Prepare vegetables:
- In a large bowl combine carrots parsnips butternut squash red onion bell peppers Romanesco or broccoli Brussels sprouts and cherry tomatoes.
- Make 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.
- Serve:
- Transfer the 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 wreath always brings my family together and creates a warm holiday moment full of joy and delicious aromas.
Notes
Serve with a yogurt or tahini dip on the side to complement the roasted vegetables perfectly.
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 festive vegetable Christmas wreath adds color and flavor to your holiday table with minimal effort and maximum impact.
Recipe Guide
- → What vegetables work best for this wreath?
Root vegetables like carrots and parsnips, winter squash, Brussels sprouts, Romanesco or broccoli, bell peppers, and cherry tomatoes combine to create a balanced mix of flavors and textures.
- → How do I ensure the vegetables roast evenly?
Cut all vegetables into uniform sizes and arrange them with enough space on a lined baking sheet. Tossing halfway through roasting promotes even caramelization.
- → Can I make this wreath ahead of time?
Yes, you can roast the vegetables in advance and assemble the wreath just before serving to maintain freshness and presentation.
- → What marinade ingredients enhance the flavor?
A blend of olive oil, balsamic vinegar, minced garlic, Dijon mustard, and honey or maple syrup creates a balanced marinade that complements the vegetables' natural sweetness.
- → How can I adapt this dish for a vegan diet?
Replace honey with maple syrup and use vegan feta or omit cheese altogether to keep it vegan-friendly without compromising taste.
- → What garnish options add visual appeal?
Pomegranate seeds add a festive pop of color while fresh parsley and optional crumbled feta contribute texture and brightness.