Winter Vegetable Wreath

This is a beautiful and healthy side dish for the holidays. You can prepare the vegetables ahead of time and assemble just before serving.

Yield: 12 servings ( Serving Size: 1 cup )
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  • 1 head(s) Cauliflower
  • 1 head(s) Broccoli
  • 1/2 pound(s) Brussel Sprouts
  • 1/2 pound(s) Green Beans, fresh
  • 12 ounce(s) Carrots, baby
  • 4 Beets, small
  • 3/4 cup(s) Butter, unsalted
  • 1/2 cup(s) Wine, white
  • 1 teaspoon(s) Tarragon
  • 1/4 teaspoon(s) Salt
  • 1/8 teaspoon(s) Pepper


  1. Trim the cauliflower, leaving only enough of the core to keep the florets intact. Separate the broccoli florets from the stalk.

  2. In a large saucepan of boiling salted water, cook the vegetables one at a time. Remove, run under cold water and drain.
  3. 1. Cauliflower - 10 min
  4. 2. Brussel sprouts - 5 min
  5. 3. Broccoli - 2-3 min
  6. 4. Green Beans - 5 min
  7. 5. Carrots - 12 min
  8. 6. Beets - 25 min (Slip skins off beets and slice)
  9. Refrigerate each vegetable in a separate container until 1 hour before serving. Let vegetables return to room temperature before proceeding. Place cauliflower in the center of a heatproof platter and arrange others around, like a wreath. Melt butter, add wine, tarragon and salt and pepper. Simmer 1 min.

  10. Moisten vegetables with 1/4 of butter. Bake at 300 degrees for 30 minutes or until warm.
December 2012

This recipe is a personal recipe added by Judie25 and has not been tested or endorsed by MyRecipes.

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