# Components:
→ Vegetables
01 - 2 medium carrots, peeled, 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 - 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
# Directions:
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 pieces resembling gift boxes; slice red onion into thick wedges.
03 - In a large mixing bowl, toss all vegetables with olive oil, sea salt, black pepper, thyme, and rosemary until evenly coated.
04 - Arrange vegetables tightly in square clusters on the prepared baking sheet, grouping similar colors for a vibrant presentation.
05 - Roast in the oven for 25 to 30 minutes until tender and edges are caramelized.
06 - Remove from oven and allow to cool slightly; wrap each cluster with fresh chives fashioned into ribbons and bows.
07 - Sprinkle with pomegranate seeds and chopped parsley for a festive touch. Serve warm or at room temperature.
