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.