Honey Horseradish Roasted Vegetables


Honey Horseradish Roasted Vegetables

Submitted by Anne Shaffer


  • 2 cups Brussels sprouts trimmed and halved
  • 2 cups cauliflower chopped
  • 1 cup radishes halved
  • 2 garlic cloves minced
  • 3 Tbsp. extra virgin olive oil
  • 1 1/2 tsp. kosher salt
  • 1 cup honey
  • 1/2 cup prepared horseradish
  • 1/4 cup cilantro
  • Walnuts optional


  • Preheat oven to 415 degrees. In a large bowl, toss vegetables, olive oil, and salt. Spread in an even layer on 1-2 foil-lined baking sheets. Make sure the Brussels sprouts are flat side down. Roast for 30 minutes or until vegetables are golden brown and tender, tossing occasionally. Meanwhile, heat honey and horseradish together in a saucepan over medium heat until heated through. Pour as much as you like over the vegetables. Toss and serve warm, garnished with cilantro and walnuts.