Save A festive, fun way to serve roasted vegetables — shaped and decorated like colorful gift boxes, perfect for holiday gatherings.
I love making these veggie crates every holiday as it brings a cheerful touch to our family table and encourages everyone to eat more vegetables.
Ingredients
- Vegetables: 2 medium carrots peeled, 1 large zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 small butternut squash peeled and seeded, 1 bunch asparagus trimmed, 1 small red onion
- Seasonings & Oil: 3 tbsp olive oil, 1 tsp sea salt, ½ tsp freshly ground black pepper, 1 tsp dried thyme, 1 tsp dried rosemary
- Garnishes & Decoration: ½ bunch fresh chives (for ribbons and bows), 2 tbsp pomegranate seeds (optional for sparkle), 2 tbsp finely chopped fresh parsley
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare Vegetables:
- Cut the carrots, zucchini, bell peppers, and butternut squash into uniform rectangular sticks or cubes about 1 inch in size to resemble gift boxes. Slice the red onion into thick wedges.
- Toss Vegetables:
- In a large bowl toss all vegetables with olive oil salt pepper thyme and rosemary until evenly coated.
- Arrange Veggies:
- Arrange the vegetables in tight square clusters on the prepared baking sheet to form small crates or presents. Keep similar colors together for a striking effect.
- Roast:
- Roast for 25 30 minutes until vegetables are tender and edges are caramelized.
- Cool and Decorate:
- Remove from the oven Let cool slightly then use fresh chives to wrap each veggie crate like a ribbon tying small bows on top if possible.
- Add Garnish:
- Sprinkle with pomegranate seeds and parsley for festive flair.
- Serve:
- Serve warm or at room temperature on a platter.
Save This recipe always brings smiles at our gatherings especially when the kids help tie the chive ribbons.
Notes
For extra flavor drizzle with balsamic glaze before serving.
Required Tools
Chefs knife Cutting board Large mixing bowl Baking sheet Parchment paper
Nutritional Information
Per serving: Calories 120 Total Fat 6 g Carbohydrates 16 g Protein 2 g
Save Enjoy this vibrant dish as a festive side that delights both the eyes and the palate.
Recipe FAQ
- → What vegetables are used in this dish?
Carrots, zucchini, red and yellow bell peppers, butternut squash, asparagus, and red onion are used for a vibrant mix.
- → How are the vegetables prepared before roasting?
They are cut into uniform sticks or cubes about 1 inch in size to resemble small boxes and then tossed with olive oil and herbs.
- → What herbs and seasonings enhance the flavor?
Thyme, rosemary, sea salt, and freshly ground black pepper add aromatic and balanced seasoning.
- → How is the festive presentation achieved?
Vegetables are arranged in tight clusters to form square shapes, then wrapped with fresh chive ribbons and sprinkled with pomegranate seeds and parsley.
- → Can this dish be served warm or cold?
Yes, it can be enjoyed warm right after roasting or at room temperature, making it versatile for gatherings.