Roasted Root Vegetables with Horseradish Cream — forlemonsake

Name: Roasted Root Vegetables with Horseradish Cream — forlemonsake
Cuisine: European
Ingredients: 5 beets, skin on but leaves removed; 6 lg carrots, peeled and cut on the bias into thick slices; 6 parsnips, peeled and cut on the bias into thick slices; 4 Tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 2 Tbsp sweet white vinegar (I love this one!); 1/4 tsp honey; 1 c sour cream; 1 Tbsp prepared horseradish (I love this one!); 1/4 tsp honey; 1/8 tsp black pepper; 1/2 tsp kosher salt; 1 garlic clove, minced; 1 c plain unsweetened coconut milk yogurt (if you can only find sweetened, do not add the honey); 1 Tbsp prepared horseradish (I love this one!); 1/2 tsp kosher salt; 1 small garlic clove, minced; 1/4 tsp honey

7 steps

This is a side dish I have been dreaming about for awhile. I think about it as the perfect side dish for the holidays, and if you’re like us, this horseradish cream sauce shows up for our Christmas Eve dinner anyways! I love how versatile this recipe is. You can totally change up the vegetables to a

Updated at: Thu, 17 Aug 2023 09:03:27 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

6 servings

5beets

skin on but leaves removed

6carrots

lg, peeled and cut on the bias into thick slices

6parsnips

peeled and cut on the bias into thick slices

4 Tbspolive oil

1 tspkosher salt

½ tspblack pepper

2 Tbspsweet white vinegar

I love this one

¼ tsphoney

1 csour cream

1 Tbspprepared horseradish

I love this one

¼ tsphoney

⅛ tspblack pepper

½ tspkosher salt

1garlic clove

minced

1 cplain unsweetened coconut milk yogurt

if you can only find sweetened, do not add the honey

1 Tbspprepared horseradish

¼ tsphoney

Instructions

Step 1

Makes 4 servings.

Step 2

Prep Time 15 minutes

Step 3

Preheat oven to 425F. Wrap beets in aluminum foil. Line a baking sheet with aluminum foil as well and place the covered beets on top. Bake for 25 minutes.

Step 4

After the 25 minutes, take the sheet pan out of the oven, push the beets to one side and add the carrots and parsnips. Toss them in 2 Tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Bake for an additional 40 minutes until fork tender.

Step 5

While vegetables are baking, prepare the sauce by mixing the in a bowl. Set aside.

Step 6

All beets to cool before unwrapping. With gloves, peel beets and cut into smaller pieces. In a large bowl, toss beets with sweet white vinegar, 2 Tbsp of olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp honey.

Step 7

Spread horseradish cream sauce on the bottom of a platter, and top with roasted root vegetables.