Roasted Vegetables with Honey Horseradish Glaze

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


  • 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


  • Preheat oven to 400°F.
  • In a large bowl, toss the vegetables with ¼ cup of oil, salt, pepper and rosemary.
  • Spread vegetable mixture in an even layer on a foiled-lined baking sheet.
  • Bake 20 minutes, stir and bake an additional 20 minutes or until the vegetables are soft when poked with a fork.
  • 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.