This cozy and festive recipe brings the warmth of the holiday spices together with the sweet, sustainable magic of BeeMindful Hunnie. Perfect for roasting your favourite holiday veggies or as a drizzle over plant-based roasts!

Ingredients

For the glaze:
- 1/4 cup BeeMindful Hunnie 
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper (optional, for a spicy kick!)
- Salt and freshly ground black pepper to taste

For the veggies:
- 1 lb Brussels sprouts, halved
- 2 large carrots, sliced into sticks
- 1 red onion, cut into wedges
- 1 lb baby potatoes, halved
- Fresh rosemary or thyme sprigs for garnish

Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the glaze:
- In a small bowl, whisk together BeeMindful Hunnie, olive oil, Dijon mustard, balsamic vinegar, cinnamon, nutmeg, cloves, cayenne pepper (if using), salt, and pepper until smooth.

3. Toss the veggies:
- In a large mixing bowl, combine the Brussels sprouts, carrots, onion, and potatoes. Drizzle half the glaze over the veggies and toss to coat evenly.

4. Roast the veggies:
- Spread the veggies in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, flipping halfway through, until golden and tender.

5. Add the final touch:
- Remove the veggies from the oven and transfer them to a serving platter. Drizzle the remaining glaze over the roasted veggies for extra flavor.

6. Garnish and serve:
- Sprinkle with fresh rosemary or thyme for a festive touch. Serve warm as a stunning holiday side dish!

🎅 Pro Tip: Pair this dish with a plant-based roast or serve as part of a vibrant dinner spread. Leftovers? Toss them in a salad or grain bowl for a post-holiday meal.

Happy holidays from Mindful FÜD! 🌟