Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce

Ingredients

• 12 garlic cloves, peeled (about 1 garlic head)
• ¼ teaspoon freshly ground black pepper
• 1 pound parsnip, peeled and cut into 1-inch pieces
• Vegetables:
• 2 tablespoons prepared horseradish
• 1 (8-ounce) carton plain low-fat yogurt
• Horseradish sauce:
• + 9 more ingredients
• • Cooking spray
  • 4 thyme sprigs
  • 4 large shallots, peeled and quartered
  • ½ teaspoon salt
  • 2 teaspoons chopped fresh sage
  • 1 tablespoon olive oil
  • 1 pound fingerling potatoes, halved lengthwise
  • 1 pound (1-inch-thick) sliced carrot
  • ¼ teaspoon salt

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 1/4 teaspoon salt. Cover and chill. Preheat oven to ...

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