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Honey roasted holiday vegetables
Honey Roasted Holiday Vegetables
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Honey Roasted Holiday Vegetables are a colorful, festive side dish that brings beautiful color and seasonal flavor to your holiday table. A medley of winter vegetables is oven-roasted until tender and caramelized, then finished with honey for a touch of natural sweetness.
Dried cranberries add a sweet-tart contrast, while toasted walnuts bring a delicious crunch. The combination of roasted vegetables, honey, cranberries, and walnuts makes this an easy yet elegant side dish that pairs beautifully with turkey, ham, roast beef, pork, or just about any holiday main course.
Whether you’re planning Thanksgiving dinner, Christmas dinner, or a cozy winter meal, these honey-roasted vegetables are a simple way to add a festive touch to the table.
Things o know about this roasted vegetable recipe
Customize the vegetables: Use any combination of seasonal vegetables you enjoy. Carrots, parsnips, sweet potatoes, Brussels sprouts, butternut squash, and other root vegetables all work beautifully in this recipe.
Add citrus zest: A little fresh lemon or orange zest adds brightness and a subtle holiday-inspired flavor that complements the honey and roasted vegetables.
Control the sweetness: If you prefer a less-sweet dish, reduce the amount of honey or add a small splash of balsamic vinegar when tossing the vegetables. The balsamic adds a pleasant tang that balances the natural sweetness.
Honey Roasted Holiday Vegetables bring warmth, beautiful color, and festive flavor to any holiday table.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat:
Reheat in a 375°F oven for 10–15 minutes until warmed through. This helps the vegetables regain some of their roasted texture.
Make Your Holiday Table Delicious
If you’re planning a holiday meal, these Honey Roasted Holiday Vegetables are an easy place to start. They pair beautifully with a classic roast turkey, roast chicken, or my Italian-style pork roast.
Kitchen Favorites
A few simple kitchen tools make roasting vegetables even easier. A sturdy large sheet pan, parchment paper mixing bowls, and good-quality chef’s knife are essentials I reach for again and again when preparing holiday meals.
Save this recipe for your holiday menu and share it with someone who loves an easy, delicious vegetable side dish!
Honey Roasted Holiday Vegetables
Honey Roasted Holiday Vegetables are a colorful, flavorful side dish featuring tender roasted vegetables caramelized with honey and roasted until golden around the edges. They’re easy enough for a weeknight but special enough for Thanksgiving, Christmas, or any holiday dinner.
Ingredients
- 3 cups medium dice butternut squash
- 1 medium sliced delicate squash
- 4 cups brussel sprouts cut in half
- 2 peeled medium diced sweet potatoes
- 2 cups fresh cranberries
- 2 cups walnuts
- 1 Tbsp. Italian seasoning
- 3 Tbsp. olive oil
- 2 Tbsp. honey
- salt and pepper to taste
- crumbled gorgonzola
Instructions
- Preheat your oven to 400- degrees. drizzle a baking sheet with olive oil.
- Add the all the vegetables salt and pepper to taste to a large bowl. Drizzle with the olive oil, sprinkle with the Italian seasoning. Salt and pepper to taste. Toss to combine
- Spread the vegetables on the prepared baking sheet. Add the walnuts and cranberries. Bake 25-30 -minutes, or until the vegetables are starting to get tender. Turn and cook an additional 10 -15 minutes, or until fork tender and beginning to brown.
- Adjust your seasonings. Sprinkle with gorgonzola crumbles.
Notes
Cut all the vegetables into similar-sized pieces so they roast evenly. Don’t overcrowd the pan—spread them out in a single layer so they roast and caramelize instead of steaming. For the best flavor, drizzle the honey over the vegetables during the final 10–15 minutes of roasting to prevent it from becoming too dark.
Cut all the vegetables into similar-sized pieces so they roast evenly. Don’t overcrowd the pan—spread them out in a single layer so they roast and caramelize instead of steaming. For the best flavor, drizzle the honey over the vegetables during the final 10–15 minutes of roasting to prevent it from becoming too dark.
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