# Components:
→ 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
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut carrots, zucchini, bell peppers, and butternut squash into uniform rectangular sticks or cubes approximately 1 inch in size. Slice red onion into thick wedges.
03 - In a large bowl, combine all vegetables with olive oil, sea salt, black pepper, thyme, and rosemary. Toss until evenly coated.
04 - Arrange the vegetables into tight, square clusters on the prepared baking sheet, grouping similar colors together to resemble gift boxes.
05 - Roast in the oven for 25 to 30 minutes, until vegetables are tender and edges caramelize.
06 - Remove from oven and allow to cool slightly. Use fresh chives to wrap each vegetable cluster like ribbons, tying small bows on top where possible.
07 - Sprinkle with pomegranate seeds and chopped parsley for a festive touch.
08 - Serve warm or at room temperature, arranged on a platter.
