Festive Roasted Veggies

December 14, 2011 Swedish Blogger


  • 1 pound carrots, peeled, cut on the diagonal into ½” strips
  • ½ pound Brussels sprouts, outer leaves removed, cut into thirds
  • 1 ½ cups rinsed cranberries (frozen or fresh)
  • 1 Tbs olive oil
  • 1 Tbs raw honey
  • 1 tsp cinnamon
  • ½ tsp cayenne (or more for spicier version)
  • Salt
  • Pepper


  1. Preheat oven to 375F.
  2. Place carrots, Brussels sprouts, and cranberries in a large bowl.
  3. Drizzle olive oil and 1 Tbs honey and mix.
  4. Spread vegetables in a single layer on a rimmed baking sheet. Sprinkle with cinnamon, cayenne, salt and pepper, mix gently.
  5. Roast for 25-30 minutes, or until carrots are fork tender, mixing gently about halfway through.
  6. Remove from oven. Drizzle with reserved 1 Tbs honey and serve immediately.

Recipe Notes:
A festive holiday winter dish that packs a fiery dose of nutrients. This antioxidant packed dish is high in vitamins A, C, potassium and is full of fiber. Honey acts as an anti-bacterial, anti-fungal and has been used as a remedy for cough. Cinnamon works to maintain stable blood sugar levels and has been shown to boost brain activity. Cayenne contains capsaicin- which works to clear respiratory blockage.

Preparation Time: 40minutes total.
Yields: 4, 1 generous cup servings (Nutrition Facts is for 1 full of above recipe)

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