Save A festive, fun way to serve roasted vegetables — shaped and decorated like colorful gift boxes, perfect for holiday gatherings.
This recipe has become a favorite in my family, impressing guests at every holiday party with its creativity and flavor.
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
- Step 1:
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Step 2:
- 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.
- Step 3:
- In a large bowl, toss all vegetables with olive oil, salt, pepper, thyme, and rosemary until evenly coated.
- Step 4:
- 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.
- Step 5:
- Roast for 25 to 30 minutes, until vegetables are tender and edges are caramelized.
- Step 6:
- 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.
- Step 7:
- Sprinkle with pomegranate seeds and parsley for festive flair.
- Step 8:
- Serve warm or at room temperature on a platter.
Pin it This dish always brings smiles during our family holidays as we gather to enjoy these colorful vegetable crates together.
Notes
Try adding sweet potato parsnip or other colorful root vegetables. For a vegan main serve over quinoa or wild rice. For extra flavor drizzle with balsamic glaze before serving.
Required Tools
Chefs knife, Cutting board, Large mixing bowl, Baking sheet, Parchment paper
Allergen Information
Naturally free from common allergens. Check herb and spice blends for cross-contamination if allergies are severe.
Pin it This recipe is perfect for making your holiday meals extra special with a creative and colorful side dish.
Frequently Asked Questions
- → What vegetables are best for creating colorful crates?
Use a mix like carrots, zucchini, red and yellow bell peppers, butternut squash, asparagus, and red onion for vibrant colors and varied textures.
- → How should the vegetables be cut for the best presentation?
Cut the vegetables into uniform rectangular sticks or cubes about 1 inch in size to create neat, gift box-like shapes.
- → What herbs complement the roasted vegetables?
Dried thyme and rosemary add earthy, aromatic notes that enhance the roasted flavors beautifully.
- → Can this dish be prepared ahead of time?
Yes, roast the vegetables in advance and allow them to cool. Tie with fresh chives and garnish just before serving.
- → What optional garnishes add festive appeal?
Pomegranate seeds bring sparkle while fresh parsley adds a bright, fresh touch to the finished crates.