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
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
- 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 prepared horseradish
- ¼ cup cilantro leaves
- ½ cup pomegranate arils
- ½ cup walnuts chopped
- 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 and horseradish together in a medium saucepan over medium heat until heated through. Pour as much as you like over the veggies, toss and serve warm garnished with cilantro, pomegranate arils and walnuts!
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