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Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce

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

Ingredients

  • Horseradish sauce:
  • 1 (8-ounce) carton plain low-fat yogurt
  • 2 tablespoons prepared horseradish
  • 1/4 teaspoon salt
  • Vegetables:
  • 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

Nutrition Information

  • 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

  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.

  2. Preheat oven to 450°.

  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.

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