# 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
# How To Make:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Cut carrots, zucchini, bell peppers, and butternut squash into uniform 1-inch rectangular sticks or cubes. Slice the red onion into thick wedges.
03 - In a large mixing bowl, toss all vegetables with olive oil, sea salt, black pepper, dried thyme, and dried rosemary until evenly coated.
04 - Arrange the vegetables closely in square clusters on the baking sheet to form small crates or presents, grouping similar colors together for visual appeal.
05 - Roast in the preheated oven for 25 to 30 minutes until tender and caramelized at the edges.
06 - Remove from oven and let cool slightly. Wrap each cluster with fresh chives to form ribbons, tying small bows on top if possible.
07 - Sprinkle with pomegranate seeds and chopped parsley for a festive finish.
08 - Serve warm or at room temperature arranged on a platter.
