Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce

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

Yield:

6 servings (serving size: 1 cup vegetables and 2 tablespoons sauce)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

November 1999
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