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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!

read more
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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