Save A festive, fun way to serve roasted vegetables — shaped and decorated like colorful gift boxes, perfect for holiday gatherings.
I love how these veggie crates bring joy and color to every holiday table, making veggies feel like a special treat.
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 25–30 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.
Save This recipe brings back warm memories of my family gatherings where these colorful crates always sparked conversations and smiles.
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.
Save An easy yet impressive side to elevate any holiday meal with vibrant colors and fresh flavors.
Recipe FAQs
- → What vegetables work best for this dish?
Carrots, zucchini, bell peppers, butternut squash, asparagus, and red onion create a colorful and flavorful combination perfect for roasting and shaping.
- → How can I shape the vegetables to resemble gift boxes?
Cut the vegetables into uniform rectangular sticks or cubes about one inch in size to form tight clusters that look like crates or boxes.
- → Can I prepare these in advance?
Yes, you can roast the vegetables beforehand and assemble the crates just before serving to keep the fresh herb ribbons crisp.
- → Is it possible to add extra flavor to the veggies?
Absolutely, drizzle with balsamic glaze after roasting or add sprinkle of herbs like thyme and rosemary for warm aromatic notes.
- → Are there vegan-friendly serving suggestions?
Serve these roasted veggie crates over grains like quinoa or wild rice to create a satisfying vegan main or hearty side.
- → How do the chives contribute to the dish?
Fresh chives are used as edible ribbons and bows, enhancing the festive presentation with a mild onion flavor.