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.
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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
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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.
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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
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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.
