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roasted vegetables with horseradish sauce

kitchengadgets avatar
Recipe by
Chris Lidberg
@kitchengadgets
Lady Lake, FL

Actually just about any vegetables could be used is in the recipe. I frequently add sweet potatoes, and/or butternut squash. Maybe the next time I'll add Brussels Sprouts!

►
yield serving(s)
prep time 20 Min
cook time 50 Min
method Roast

Ingredients For roasted vegetables with horseradish sauce

  • 8 oz
    plain yogurt
  • 2 Tbsp
    prepared horseradish
  • 1/4 tsp
    salt
  • 1 lb
    sliced carrots
  • 1 lb
    parsnips peeled and cut into 1" pieces
  • 1 lb
    fingerling potatoes
  • 1 Tbsp
    olive oil
  • 2 tsp
    chopped fresh sage
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 12 clove
    garlic, peeled
  • 4 lg
    shallots, peeled and quartered
  • 4 sprig
    thyme
  • cooking spray

How To Make roasted vegetables with horseradish sauce

  • 1
    To prepare horseradish sauce: Spoon yogurt onto several layers of heavy duty paper towels; spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; stir in horseradish and salt. Cover and chill.
  • 2
    Preheat oven to 450 degrees.
  • 3
    To Prepare vegetables: Cook carrots in boiling water 5 minutes or until tender; drain. Combine carrots, parsnips and next 8 ingredients in a shallow roasting pan coated with cooking spray. Bake at 450 degrees for 20 minutes, stir. Reduce oven temperature to 400 degrees (do not remove vegetables from oven); bake an additional 30 minutes or until vegetables are tender. Discard thyme. Serve with horseradish sauce.
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