Roasted Vegetables with Honey Horseradish Glaze

Name: Roasted Vegetables with Honey Horseradish Glaze
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 8 ounces Brussels sprouts, trimmed and cut in half; 2 cups cauliflower florets; 2 medium sweet potatoes, peeled and cubed; 3 carrots, peeled and cut into 2” pieces; 1⁄2 pound baby red potatoes, cut in half or quartered; 1 onion, peeled and cut into chunks and separated; 2 cloves garlic, minced; 1⁄2 cup olive oil, divided; 1 1⁄2 teaspoons salt; 1 teaspoon pepper; 1 tablespoon rosemary, chopped; 1⁄4 cup white wine; 2 teaspoons honey; 2 tablespoons horseradish

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Roasting vegetables brings out their natural sweetness and enhances their flavor. The veggies in this recipe can be adapted to include your favorites.

Serves: 6Prep: 20 minutesCook: 40 minutesTotal: 1 hourDifficulty: Easy

Serves: 6

Ingredients

8 ounces Brussels sprouts, trimmed and cut in half
2 cups cauliflower florets
2 medium sweet potatoes, peeled and cubed
3 carrots, peeled and cut into 2” pieces
1⁄2 pound baby red potatoes, cut in half or quartered
1 onion, peeled and cut into chunks and separated
2 cloves garlic, minced
1⁄2 cup olive oil, divided
1 1⁄2 teaspoons salt
1 teaspoon pepper
1 tablespoon rosemary, chopped
1⁄4 cup white wine
2 teaspoons honey
2 tablespoons horseradish

Directions

Step 1
Preheat oven to 400°F.
Step 2
In a large bowl, toss the vegetables with ¼ cup of oil, salt, pepper and rosemary.
Step 3
Spread vegetable mixture in an even layer on a foiled-lined baking sheet.
Step 4
Bake 20 minutes, stir and bake an additional 20 minutes or until the vegetables are soft when poked with a fork.
Step 5
Combine ¼ cup olive oil, white wine, honey, horseradish and ½ tsp. salt in a bowl and whisk until combined. Pour over cooked vegetables or use as a dipping sauce.