Scale

ROASTED HONEY CARROTS:

1 pound carrots, peeled and sliced

2 tablespoons honey

1 tablespoon olive oil

1 teaspoon cinnamon

Salt and pepper, to taste

GARLIC PARMESAN BRUSSELS SPROUTS:

1 pound Brussels sprouts, halved

2 tablespoons butter

2 cloves garlic, minced

1/4 cup grated Parmesan

Salt and pepper, to taste

HOLIDAY GREEN BEANS:

1 pound green beans, trimmed

1 tablespoon butter

1 tablespoon olive oil

1/4 cup sliced almonds

Salt and pepper, to taste

1. FOR ROASTED HONEY CARROTS:

2. Preheat oven to 400°F (200°C). Toss carrots with honey, olive oil, cinnamon, salt, and pepper. Bake 20–25 minutes until tender and caramelized.

4. FOR GARLIC PARMESAN BRUSSELS SPROUTS:

5. Sauté Brussels sprouts in butter for 8–10 minutes. Add garlic and cook 1 minute. Stir in Parmesan and season to taste.

7. FOR HOLIDAY GREEN BEANS:

8. Blanch green beans 3 minutes. Sauté almonds until toasted, then toss green beans in butter and season to taste.

10. Serve all three dishes warm as part of your holiday spread.

Add rosemary or thyme for extra holiday flavor.

Maple syrup works great instead of honey.

Prepare veggies ahead to save time on Christmas Day.

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