# What You Need:
→ Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch sticks or cubes
02 - 1 large zucchini, cut into 1-inch sticks or cubes
03 - 1 red bell pepper, cut into 1-inch sticks or cubes
04 - 1 yellow bell pepper, cut into 1-inch sticks or cubes
05 - 1 small butternut squash, peeled, seeded, and cut into 1-inch sticks or cubes
06 - 1 bunch asparagus, trimmed
07 - 1 small red onion, sliced into thick wedges
→ 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 tying ribbons and bows
14 - 2 tablespoons pomegranate seeds, optional for sparkle
15 - 2 tablespoons finely chopped fresh parsley
# How To Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut carrots, zucchini, bell peppers, and butternut squash into uniform 1-inch sticks or cubes resembling gift boxes. Slice red onion into thick wedges.
03 - In a large mixing bowl, combine all vegetables with olive oil, sea salt, black pepper, thyme, and rosemary. Toss until evenly coated.
04 - Place vegetables in tight, square clusters on the prepared baking sheet, grouping similar colors to create a striking presentation resembling small crates.
05 - Roast in the preheated oven for 25 to 30 minutes until vegetables are tender and edges caramelize.
06 - Remove from oven, let cool slightly, then use fresh chives to tie each veggie crate with ribbons and small bows. Sprinkle with pomegranate seeds and parsley for festive decoration.
07 - Serve warm or at room temperature on a platter.
