Holiday roasted vegetables side dish

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Holiday roasted vegetable  side dish

This holiday roasted vegetable  side dish is made with  carrots and Brussel sprouts. It is the  perfect side dish for fall and the holidays. These roasted vegetables are delicious with a crispy yet tender texture, with hints of caramelized sweetness from the honey and a spicy kick from the chili flakes, and the yogurt adds a touch of coolness.

Perfectly roasted this vegetable side dish pairs beautifully with a variety of main dishes, making it a versatile and crowd-pleasing addition to your holiday table.

Why you will love this holiday roasted vegetable  side dish

  1. versatile and crowd pleasing: This roasted vegetable holiday side dish pairs perfectly with any main course whether it’s turkey, ham or a roast. everyone at the table will enjoy it.
  2. bursting with flavor: Roasting vegetables caramelizes their natural sugars, creating a deliciously sweet and savory dish.
  3. Colorful and festive: a mix of vibrant vegetables like carrots and brussel sprouts, creates a  beautiful seasonal presentation.
  4. Easy to make: with minimal prep and hands -off roasting time, it’s the perfect side dish for a busy holiday schedule.
  5. Customizable: you can adjust the vegetables, seasonings or garnishes to fit your preferences. This holiday roasted vegetable  side dish is the perfect blend of easy, delicious and festive charm. It’s a colorful, crowd-pleasing addition to any holiday table, easy to prepare. If you make this recipe please leave me a comment with your experience with this side dish recipe. I love hearing from you and it helps others. THANKS!!!!

Ingredients

  • 1 lb. carrots
  • 1 lb. brussels sprouts
  • 2 Tbsp. extra virgin olive oil
  • 2 cups plain Greek yogurt
  • 4 Tbsp. honey
  • 1 tsp. chili flakes
  • 1 tsp. each paprika + onion+ garlic powder
  • 1 garlic clove finely minced
  • pomegranate seeds

Instructions

  1. preheat your oven to 400-degrees. line a baking sheet with parchment paper.
  2. wash the vegetables. peel the carrots and cut on a diagonal in equal pieces. cut the Brussel sprouts in half.
  3. in a bowl season the vegetables with salt, pepper, garlic, paprika and onion powder. Drizzle with olive oil and roast in a 400 -degree preheated oven for 25-30 minutes.
  4. In the meantime prepare the yogurt and the hot honey. For the yogurt add the minced garlic and lemon juice. for the hot honey add the hot pepper flakes to the 4 Tbsp. of honey.
  5. To assemble spread a pretty platter with the seasoned yogurt. drizzle the yogurt with the half the hot honey. Arrange the vegetables on top in a pretty design. Drizzle with the remaining hot honey . top with the pomegranates. ENJOY!!!

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