This year's veggie side gets an upgrade with this sorta sweet, a sorta sour agrodolce.

This article originally appeared in our Holiday 2020 issue. Get the magazine here.


Credit: Photography by Paola + Murray

Recipe Summary

1 hr
6 to 8


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 500°. In a large bowl, toss the green beans with 1 tbsp. oil; season with salt and pepper. On a large rimmed baking sheet, toss the cauliflower with 3 tbsp. oil; season generously with salt and pepper and spread in an even layer. Roast for 10 minutes. Scatter the green beans around the cauliflower. Roast until the cauliflower is browned at the edges and the green beans are crisp-tender, 8 to 10 minutes. 

  • In a small saucepan, bring the vinegar, maple syrup, raisins, and crushed red pepper to a boil over medium heat. Cook until syrupy, 8 to 10 minutes.

  • Transfer the vegetables to a serving dish. Toss with the vinegar mixture and remaining 1 tbsp. oil; season. Let rest at least 15 minutes before serving, or keep covered at room temperature for up to 4 hours. Garnish with the parsley before serving.