Honey Roasted Veggies
Honey Oven Roasted Veggies are a sweet twist to your standard roasted vegetables. The cranberries and honey offset the bitterness of Brussels sprouts for the well-balanced side dish.
A house favorite Vegetables for Fall Roasted Veggies
Are you looking for a vegetable side dish to serve this Fall and Winter? This Honey Oven Roasted Vegetables recipe is plain, satisfying, and different than your standard roasted vegetables.
The method is straightforward to prepare and great for serving at a dinner with friends and family. The cranberries and honey add sweetness to a savory combination. Everyone will be asking you for the recipe after they get a taste!
Why Thanksgiving Roasted Veggies taste so good
We've been trying to post this recipe for 3 years. THREE YEARS. That’s how long ago we made this recipe. For some reason, life got a house favorite of us and we wasn’t able to even take pictures of it in 2015. Then, in 2016 we made the recipe again, still loved it and was able to take pictures. Last year in 2017, we told myself (when we wasn’t able to cook) that we could still post this because the pictures had been taken and recipe written. Then for some reason or another, it was still never posted. It’s a seasonal recipe so we couldn’t post it anytime. Finally, 3 years later, we're finally posting this.
If you’re looking for a Thanksgiving side dish, or even a lighter Fall side dish, this is your ticket. We used to hate brussel sprouts. We can’t ever remember even trying them until high school. Our mom and we were on South Beach Diet and one of the recipes called for brussel sprouts. We don’t know if it’s the way they were cooked or the recipe itself, but they were so bitter. We couldn’t even choke them down. On the course of being on that diet, we choked down a lot of things we didn’t like, but for some reason those brussels were so bitter we couldn’t even get them down. We both spit them out and couldn’t finish.
When we were around 26 or 27, we came across some brussels in the freezer section that were covered in some sort of butter sauce. We told myself we were going to give them one last shot. We're glad we did! They were so good. We jumped back into them and started roasting them from fresh and truly loved them. Now, we love serving them as a side and even sauteing them and eating them for lunch. So good!
Brussels and butternut squash can pretty much be served pretty plain once they’re roasted. They get better and better when roasted and develop a great flavor. The honey adds some additional sweetness to the vegetables without being overly powerful.
Roasted Veggies Thanksgiving Ingredients
- Butternut squash
- Brussels sprouts
- Olive oil
- Salt
- Pepper
- Cranberries
- Pecans
- Honey
How to chop vegetables for this Roasted Veggies Recipe
When chopping vegetables for roasting in the oven, it’s important to keep size and density in mind. For this recipe, try to keep your butternut squash in about 1 inch pieces so that they’ll cook evenly with the Brussels sprouts. If your Brussels sprouts are large, you may want to cut them in half.
How to make Oven Roasted Veggies
- Preheat oven to 400°F.
- Peel the butternut squash and cut in half length-wise. Remove the seeds and cut up into small cubes.
- Wash and trim Brussels sprouts.
- Add butternut squash and Brussels sprouts to a large mixing bowl. Add in olive oil, salt and pepper. Mix together until well coated.
- Pour squash and Brussels sprout mixture onto a foil lined baking sheet.
- Roast in the oven for 25 minutes.
- Remove from the oven and add cranberries to the baking sheet, stirring the mixture.
- Roast an additional 10 minutes.
- Remove baking sheet from oven and add pecans. Return baking sheet to oven and roast an additional 5 minutes. Watch closely to prevent nuts from burning.
- Remove baking sheet from oven and while the mixture is still hot, drizzle with honey and mix to coat.
- Serve hot.
What temperature is best for roasting vegetables?
A house favorite temperature for roasting most fall vegetables in the oven is 400°F. This will give you even roasting, while also crisping up the exterior of some vegetables.
Should we cover vegetables when roasting?
It’s best to roast vegetables in the oven uncovered. By leaving them uncovered, it will allow them to crisp up on the edges. When you cover them, they’ll steam rather than roast.
How do you make Thanksgiving Roasted Vegetables crispy?
To make Thanksgiving Roasted Vegetables crispy, be sure to leave them uncovered and use a light coating of oil. Having a temperature of at least 400°F is also helpful. You want the vegetables to be able to be open to the higher heat to crisp the edges. Avoid using parchment paper so that they can crisp up on the bottom against the pan.
Tips for Thanksgiving Roasted Veggies
- Fresh cranberries are a seasonal food, so be sure to take advantage of these while they’re available in your local grocery store!
- When using small or medium sized Brussels sprouts, you can trim them and leave them whole. If your sprouts are large, you’ll want to cut them in half so that they cook evenly with the remainder of the vegetables.
- Using a heat of at least 400°F is important. It helps them roast rather than slowly bake.
- Avoid using parchment paper. By letting the vegetables sit directly on the pan, they’ll brown and crisp up.
- Spread the vegetables out and don’t let them be stacked. By spreading them out and not overcrowding, they’ll get an even roast and crisp.
Roasted Veggies Recipe FAQ
How to store Fall Roasted Veggies
To store oven roasted vegetables, you’ll want them to cool completely and then store them in an airtight container in the refrigerator for up to 3 days.
When you’re ready to reheat, we recommend reheating them in a skillet on the stove. It amps up the flavor and keeps you from having mushy vegetables.
What to Serve with Roasted Vegetables (Thanksgiving Dinner)
Prep 15 minutesCook 40 minutesTotal 55 minutesMakes 8
Ingredients
- 1 butternut squash
- 1 lb brussel sprouts
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 3 cups fresh cranberries
- 1.5 cups pecans shelled and halved
- 4 tbsp honey
Method
- Preheat oven to 400°F.
- Peel the butternut squash and cut in half length-wise. Remove the seeds and cut up into small cubes.
- Wash and trim brussel sprouts.
- Add butternut squash and brussel sprouts to a large mixing bowl. Add in olive oil, salt and pepper. Mix together until well coated.
- Pour squash and brussel sprout mixture onto a foil lined baking sheet .
- Roast in the oven for 25 minutes.
- Remove from the oven and add cranberries to the baking sheet, stirring the mixture.
- Roast an additional 10 minutes.
- Remove baking sheet from oven and add pecans. Return baking sheet to oven and roast an additional 5 minutes. Watch closely to prevent nuts from burning.
- Remove baking sheet from oven and while the mixture is still hot, drizzle with honey and mix to coat.
- Serve hot.
Notes
- Adjust the honey amounts to your liking. It will depend on how tart your cranberries are, but we generally find that 4 tbsp is pretty average for myself. Weight Watchers Freestyle Points: 7 per serving (or 3 per serving if you leave out the pecans) <h3 class="wprm-recipe-header
