Photo: Randy Mayor
Yield
6 servings (serving size: 1 cup vegetables and 2 tablespoons sauce)

How to Make It

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 1/4 teaspoon salt. Cover and chill.

Step 2

Preheat oven to 450°.

Step 3

To prepare vegetables, cook carrot in boiling water 5 minutes or until tender; drain. Combine carrot, parsnip, and next 8 ingredients (parsnip through thyme) in a shallow roasting pan coated with cooking spray. Bake at 450° for 20 minutes; stir. Reduce oven temperature to 400° (do not remove vegetables from oven); bake an additional 30 minutes or until vegetables are tender. Discard thyme. Serve with horseradish sauce.

Step 4

Note: Small round red potatoes can be substituted for fingerlings, if desired.

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