Roasted Vegetables with Horseradish Sauce

Roasted Vegetables With Horseradish Sauce Recipe

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Chris Lidberg

By
@kitchengadgets

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!

Rating:

☆☆☆☆☆ 0 votes

Serves:
Six one cup servings of vegetables with two tablespoons of sauce.
Prep:
20 Min
Cook:
50 Min
Method:
Roast

Ingredients

  • 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 large
    shallots, peeled and quartered
  • 4 sprig(s)
    thyme
  • ·
    cooking spray

How to Make Roasted Vegetables with Horseradish Sauce

Step-by-Step

  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.

Printable Recipe Card

About Roasted Vegetables with Horseradish Sauce

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy




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