Name: Roasted Vegetable Wreath
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 3 cups peeled and diced butternut squash, 1/2-inch pieces; 1 large carrot, peeled and halved lengthwise, then cut into 1-inch pieces; 2 medium parsnips, peeled and halved lengthwise, then cut into 1-inch pieces; 1 small sweet potato, peeled and cut into 3/4-inch pieces; 1 small red onion, halved and cut into 1-inch wedges; 2 tablespoons extra-virgin olive oil; 2 teaspoons minced fresh rosemary; 1/2 teaspoon sea salt; 1/4 teaspoon fresh ground black pepper; 1/4 teaspoon garlic granules, or to taste; 1/2 cup Greek yogurt; 1/2 cup mayonnaise; 1 5.2-ounce container Boursin cheese, any flavor; 1 Tablespoons Extra Virgin Olive Oil, plus more as needed; Oil packed sun-dried tomatoes, optional; Fresh rosemary sprigs, optional

Roasted Vegetable Wreath

Use this roasted vegetable wreath to add holiday flair to roasted mixed vegetables. Arrange them in a circle on a serving plate and place a tangy yogurt-Boursin dip in the center. Sprigs of fresh rosemary simulate evergreen branches, and sun-dried tomatoes add pops of festive color.

55 min total 20 min prep 35 min cook 8 251 cal

Instructions

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1 Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C). Keep sheet pan in the oven until ready to use.
2 Combine butternut squash, carrots, parsnips, sweet potato, and red onion in a large bowl. Add olive oil, minced rosemary, sea salt, pepper, and garlic granules and stir to coat. Spread vegetable mixture in a single layer onto the heated baking sheet from the oven.
3 Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, 15 to 20 minutes more.
4 Meanwhile, for dip, combine yogurt, mayonnaise, Boursin, and 1 Tablespoon olive oil in a small mixing bowl. Use an electric mixer to combine. If dip seems too stiff, stir in up to 1 tablespoon more olive oil.
5 If desired, arrange roasted vegetables in a ring on a serving plate, garnish with fresh rosemary sprigs, and strips of sun-dried tomatoes. Place dip in a small bowl in the center of the vegetables on the plate. Drizzle additional olive oil on top of the dip, and sprinkle on a few small pieces of sun-dried tomato.
6 Serve warm or at room temperature.