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Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce

Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce
Photo by Randy Mayor

Ingredients

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

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 ...

View full recipe at My Recipes

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