# What You 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 & 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 & Decoration
13 - ½ bunch fresh chives, for ribbons and bows
14 - 2 tablespoons pomegranate seeds, optional
15 - 2 tablespoons finely chopped fresh parsley
# Step-by-Step Directions:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Cut the carrots, zucchini, bell peppers, and butternut squash into uniform rectangular sticks or cubes about 1 inch in size. Slice the red onion into thick wedges.
03 - Toss all vegetables in a large bowl with olive oil, sea salt, black pepper, dried thyme, and dried rosemary until thoroughly coated.
04 - Place the vegetables in tight, square clusters on the baking sheet to resemble small crates or gift boxes, grouping similar colors together for visual appeal.
05 - Roast for 25 to 30 minutes until tender and caramelized edges develop.
06 - Remove from oven and allow to cool slightly. Use fresh chives to wrap each veggie crate like ribbons and tie small bows on top.
07 - Sprinkle pomegranate seeds and chopped parsley over the crates for a festive finish.
08 - Serve warm or at room temperature arranged on a serving platter.
