- Horseradish sauce:
- 1 (8-ounce) carton plain low-fat yogurt
- 2 tablespoons prepared horseradish
- 1/4 teaspoon salt
- 1 pound (1-inch-thick) sliced carrot
- 1 pound parsnip, peeled and cut into 1-inch pieces
- 1 pound fingerling potatoes, halved lengthwise
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 garlic cloves, peeled (about 1 garlic head)
- 4 large shallots, peeled and quartered
- 4 thyme sprigs
- Cooking spray
- calories 197
- caloriesfromfat 15 %
- fat 3.3 g
- satfat 0.8 g
- monofat 1.9 g
- polyfat 0.4 g
- protein 5.5 g
- carbohydrate 38.5 g
- fiber 5.5 g
- cholesterol 2 mg
- iron 2.1 mg
- sodium 371 mg
- calcium 129 mg
How to Make It
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 450°.
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.
Note: Small round red potatoes can be substituted for fingerlings, if desired.