# What You'll Need:
→ Vegetables
01 - 2 medium carrots, peeled
02 - 1 large zucchini
03 - 1 red bell pepper
04 - 1 yellow bell pepper
05 - 1 small butternut squash, peeled and seeded
06 - 1 bunch asparagus, trimmed
07 - 1 small red onion
→ Seasonings and Oil
08 - 3 tablespoons olive oil
09 - 1 teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
→ Garnishes and Decoration
13 - ½ bunch fresh chives (for ribbons and bows)
14 - 2 tablespoons pomegranate seeds (optional)
15 - 2 tablespoons finely chopped fresh parsley
# How to Make It:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Cut carrots, zucchini, bell peppers, and butternut squash into uniform 1-inch sticks or cubes; slice red onion into thick wedges.
03 - In a large mixing bowl, toss all vegetables with olive oil, sea salt, black pepper, dried thyme, and dried rosemary until evenly coated.
04 - Arrange vegetables in tight, square clusters on the baking sheet to mimic small crates, grouping similar colors together for visual appeal.
05 - Bake for 25 to 30 minutes until tender and caramelized at the edges.
06 - Allow vegetables to cool slightly, then wrap each crate with fresh chives as ribbons, tying small bows on top where possible.
07 - Sprinkle pomegranate seeds and chopped parsley over the veggie crates to enhance festive presentation.
08 - Present the vegetable crates warm or at room temperature on a serving platter.
