Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light November 1999

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Credit: Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

197 calories; calories from fat 15%; fat 3.3g; saturated fat 0.8g; mono fat 1.9g; poly fat 0.4g; protein 5.5g; carbohydrates 38.5g; fiber 5.5g; cholesterol 2mg; iron 2.1mg; sodium 371mg; calcium 129mg.
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