# What You'll Need:
→ Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch sticks
02 - 1 large zucchini, cut into 1-inch sticks
03 - 1 red bell pepper, cut into 1-inch pieces
04 - 1 yellow bell pepper, cut into 1-inch pieces
05 - 1 small butternut squash, peeled, seeded, and cut into 1-inch 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 - 1/2 teaspoon freshly ground black pepper
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
→ Garnishes & Decoration
13 - 1/2 bunch fresh chives, for ribbons and bows
14 - 2 tablespoons pomegranate seeds (optional, for sparkle)
15 - 2 tablespoons finely chopped fresh parsley
# How to Make It:
01 - Heat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Slice carrots, zucchini, bell peppers, and butternut squash into uniform 1-inch sticks or cubes to mimic gift boxes. Slice the red onion into thick wedges.
03 - Place all the vegetables in a large mixing bowl and toss with olive oil, sea salt, black pepper, dried thyme, and dried rosemary until evenly coated.
04 - Arrange vegetables tightly in square clusters on the baking sheet, grouping similar colors for visual effect.
05 - Roast in the oven for 25 to 30 minutes until tender and caramelized at the edges.
06 - Remove from oven and let cool slightly. Wrap each vegetable cluster with fresh chives like ribbons and tie small bows on top.
07 - Sprinkle pomegranate seeds and chopped parsley over the vegetable crates.
08 - Serve warm or at room temperature on a platter.
