# 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 & Oil
08 - 3 tbsp olive oil
09 - 1 tsp sea salt
10 - ½ tsp freshly ground black pepper
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
→ Garnishes & Decoration
13 - ½ bunch fresh chives (for ribbons and bows)
14 - 2 tbsp pomegranate seeds (optional, for sparkle)
15 - 2 tbsp finely chopped fresh parsley
# Directions:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Slice the carrots, zucchini, bell peppers, and butternut squash into roughly 1-inch sticks or cubes to resemble gift boxes; cut the red onion into thick wedges.
03 - Combine all vegetables in a large bowl and coat evenly with olive oil, sea salt, black pepper, thyme, and rosemary.
04 - Place vegetables tightly in square clusters on the prepared baking sheet, grouping similar colors together for visual appeal.
05 - Bake for 25 to 30 minutes, until the vegetables are soft and have caramelized edges.
06 - Remove from oven, allow to cool slightly, then wrap each cluster with fresh chives to form ribbons and tie small bows on top.
07 - Sprinkle pomegranate seeds and chopped parsley over each crate for a festive touch.
08 - Serve warm or at room temperature arranged on a platter.
