How do I make the veggie clusters stay together?

Tightly pack cut vegetables in square shapes on the baking sheet. Wrapping fresh chive ribbons helps keep the shapes intact after roasting.

Can I prepare these in advance?

You can chop and season the vegetables ahead of time. Roast just before serving for best texture and flavor.

Fresh chive ribbons as ribbons, pomegranate seeds for sparkle, and finely chopped parsley all add colorful decorative accents.

Roast at 425°F (220°C) for about 25 to 30 minutes until the vegetables are tender and edges caramelize.

Adding balsamic glaze just before serving or mixing in dried thyme and rosemary during seasoning boosts aroma and depth.

A festive, fun way to serve roasted vegetables — shaped and decorated like colorful gift boxes, perfect for holiday gatherings.

This recipe was inspired by my family's holiday traditions and always brings joy to our gatherings.

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

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 25–30 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.

My family loves gathering around the table as we enjoy these festive veggie crates together during the holidays.

Chefs knife, Cutting board, Large mixing bowl, Baking sheet, Parchment paper

Naturally free from common allergens. Check herb and spice blends for cross-contamination if allergies are severe.

Calories: 120, Total Fat: 6 g, Carbohydrates: 16 g, Protein: 2 g per serving

This recipe adds a colorful, healthy touch to your holiday table and is sure to impress your guests.

→ What vegetables work best for these gift-shaped crates?
→ How do I make the veggie clusters stay together?: Tightly pack cut vegetables in square shapes on the baking sheet. Wrapping fresh chive ribbons helps keep the shapes intact after roasting.
→ Can I prepare these in advance?: You can chop and season the vegetables ahead of time. Roast just before serving for best texture and flavor.
→ Are there suggested garnishes for a festive touch?: Fresh chive ribbons as ribbons, pomegranate seeds for sparkle, and finely chopped parsley all add colorful decorative accents.
→ What temperature and time are ideal for roasting?: Roast at 425°F (220°C) for about 25 to 30 minutes until the vegetables are tender and edges caramelize.
→ Any tips for enhancing flavor?: Adding balsamic glaze just before serving or mixing in dried thyme and rosemary during seasoning boosts aroma and depth.