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Photo: Randy Mayor Photo by: Photo: Randy Mayor

Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce

Cooking Light NOVEMBER 1999

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 15%
  • Fat: 3.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.5g
  • Carbohydrate: 38.5g
  • Fiber: 5.5g
  • Cholesterol: 2mg
  • Iron: 2.1mg
  • Sodium: 371mg
  • Calcium: 129mg

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Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce recipe