What vegetables are best for making the veggie crates?

Carrots, zucchini, bell peppers, butternut squash, asparagus, and red onion work well, offering vibrant colors and textures.

How do you achieve the gift box shape with vegetables?

Cut vegetables into uniform rectangular sticks or cubes about 1 inch in size, then arrange tightly in square clusters on the baking sheet.

Yes, you can roast the vegetables in advance and assemble just before serving to maintain fresh appearance and flavor.

A blend of olive oil, sea salt, black pepper, dried thyme, and rosemary provides a fragrant, balanced flavor.

Fresh chives are used to wrap each vegetable cluster like ribbons, tied into small bows for festive appeal.

A festive, fun way to serve roasted vegetables — shaped and decorated like colorful gift boxes, perfect for holiday gatherings.

This recipe was a hit at our last Christmas party with friends and family.

Vegetables: 2 medium carrots peeled, 1 large zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 small butternut squash peeled and seeded, 1 bunch asparagus trimmed, 1 small red onion
Seasonings & Oil: 3 tbsp olive oil, 1 tsp sea salt, ½ tsp freshly ground black pepper, 1 tsp dried thyme, 1 tsp dried rosemary
Garnishes & Decoration: ½ bunch fresh chives (for ribbons and bows), 2 tbsp pomegranate seeds (optional, for sparkle), 2 tbsp finely chopped fresh parsley

Preheat:: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Cut Vegetables:: Cut the carrots, zucchini, bell peppers, and butternut squash into uniform rectangular sticks or cubes, about 1 inch in size, to resemble gift boxes. Slice the red onion into thick wedges.
Toss:: In a large bowl, toss all vegetables with olive oil, salt, pepper, thyme, and rosemary until evenly coated.
Arrange:: Arrange the vegetables in tight, square clusters on the prepared baking sheet to form small crates or presents. Keep similar colors together for a striking effect.
Roast:: Roast for 25–30 minutes, until vegetables are tender and edges are caramelized.
Ribbon:: Remove from the oven. Let cool slightly, then use fresh chives to wrap each veggie crate like a ribbon, tying small bows on top if possible.
Garnish:: Sprinkle with pomegranate seeds and parsley for festive flair.
Serve:: Serve warm or at room temperature on a platter.

My family loves gathering around the table to share these festive veggie crates every holiday season.

Try adding sweet potato parsnip or other colorful root vegetables. For a vegan main serve over quinoa or wild rice.

Chefs knife, cutting board, large mixing bowl, baking sheet, parchment paper

Naturally free from common allergens. Check herb and spice blends for cross-contamination if allergies are severe.

These colorful veggie crates add a vibrant and healthy touch to your holiday table.

→ What vegetables are best for making the veggie crates?: Carrots, zucchini, bell peppers, butternut squash, asparagus, and red onion work well, offering vibrant colors and textures.
→ How do you achieve the gift box shape with vegetables?: Cut vegetables into uniform rectangular sticks or cubes about 1 inch in size, then arrange tightly in square clusters on the baking sheet.
→ Can I prepare the veggie crates ahead of time?: Yes, you can roast the vegetables in advance and assemble just before serving to maintain fresh appearance and flavor.
→ What kind of seasoning complements these roasted vegetables?: A blend of olive oil, sea salt, black pepper, dried thyme, and rosemary provides a fragrant, balanced flavor.
→ How do the chives enhance the presentation?: Fresh chives are used to wrap each vegetable cluster like ribbons, tied into small bows for festive appeal.