Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce
Recipe by Cooking Light November 1999
Great combination of vegetables to roast. The real winner is the horseradish sauce. So easy to put together. I allowed mine to roast longer than the additional 30 minutes since I like my veggies more browned than called for. Check out my blog for my full review at: http://imapretendchef.blogspot.com/2010/12/roasted-potatoes-parsnips-and-carrots.html
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