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Honey Horseradish Roasted Vegetables

Amy Kritzer
Honey Horseradish Roasted Vegetables just may be the perfect Passover side dish!
5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side
Cuisine Jewish
Servings 6 -8 servings


  • 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


  • 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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