# Components:
→ Vegetables
01 - 2 medium carrots, peeled and sliced diagonally
02 - 2 parsnips, peeled and sliced diagonally
03 - 1 small butternut squash, peeled, deseeded, and cut into chunks
04 - 1 small red onion, cut into wedges
05 - 1 red bell pepper, sliced
06 - 1 yellow bell pepper, sliced
07 - 1 small head Romanesco or broccoli, cut into florets
08 - 7 oz Brussels sprouts, halved
09 - 7 oz cherry tomatoes
10 - 1 small bunch fresh rosemary
11 - 1 small bunch fresh thyme
→ Marinade
12 - 3 tablespoons olive oil
13 - 2 tablespoons balsamic vinegar
14 - 2 cloves garlic, minced
15 - 1 teaspoon Dijon mustard
16 - 1 teaspoon honey or maple syrup
17 - Salt and black pepper, to taste
→ Garnish
18 - 1.75 oz pomegranate seeds
19 - 1.75 oz crumbled feta or vegan feta (optional)
20 - Fresh parsley sprigs
# Method:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, mix carrots, parsnips, butternut squash, red onion, bell peppers, Romanesco or broccoli, Brussels sprouts, and cherry tomatoes.
03 - Whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey or maple syrup, salt, and black pepper in a small bowl.
04 - Pour marinade over the vegetables and toss thoroughly to ensure even coating.
05 - Form a wreath shape with the vegetables on the baking sheet, leaving a gap in the center; insert rosemary and thyme sprigs among the vegetables.
06 - Roast for 30 to 35 minutes, turning once halfway, until tender and lightly caramelized.
07 - Transfer vegetables to a serving platter maintaining wreath shape. Sprinkle with pomegranate seeds, feta cheese, and fresh parsley. Serve warm or at room temperature.
