Honey Horseradish Roasted Vegetables

Honey Horseradish Roasted Vegetables! Just maybe the perfect Passover side dish?

Greetings from…San Francisco! (What day is it again??) It’s been a whirlwind few weeks in Berlin, Prague, Dublin, Austin and now San Francisco! I’m here doing a little research for a new project I’ll share with y’all soon 🙂 I’ve been managing to adjust to each time zone like a pro (humble brag), but maybe I’m just exhausted and can sleep on command now? A good skill to have I think! Glass half full of Manischewitz.

But I’m excited to get back to Austin and prep for Passover!! I’ll probably be making the same menu I did last year, partly because that’s easier, partly for tradition and partly because it’s delicious!

But I mayyyy just add one more side. Colorful Brussels, cauliflower and radishes roasted in my fancy new Le Creuset signature oval baker. Tossed in a honey horseradish sauce is sweet and spicy and pretty! Because who says Passover food has to be all brown (see: gefilte fish, matzo balls, brisket, chopped liver, matzo, macaroons….)

So much color!! And I love the nod to passover with bitter horseradish, parsley and sweet honey!

I love how you can roast and serve in the Le Creuset because she’s so pretty. Makes hosting seder a weeee bit easier.

Honey Horseradish Roasted Vegetables

Amy Kritzer

Honey Horseradish Roasted Vegetables just may be the perfect Passover side dish!

4.87 from 23 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Side

Cuisine Jewish

Servings 6 -8 servings

Ingredients

  

1x2x3x

• 2 cups Brussels sprouts trimmed and halved
• 2 cups cauliflower flowers
• 1 cup radishes halved
• 2 garlic cloves minced
• 3 tablespoons extra virgin olive oil
• 1 ½ teaspoons kosher salt
• 1 cup honey
• ½ cup cream-style horseradish sauce
• ¼ cup cilantro leaves
• ½ cup pomegranate arils
• ½ cup walnuts chopped

Instructions

 

• Pre-heat oven to 415 degrees F.
• In a large bowl, toss together vegetables, olive oil and salt. Spread in an even layer on 1-2 foil lined baking sheets. Make sure the Brussels are flat side down.
• Roast for 30 minutes, or until the veggies are golden browned, tender and delicious, tossing occasionally.
• While the veggies are roasting, heat honey in a medium saucepan over medium heat until heated through and thick. Remove from heat and stir in horseradish sauce. Pour as much as you like over the veggies, toss and serve warm garnished with cilantro, pomegranate arils and walnuts!

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