Roasted Potatoes, Parsnips, And Carrots With Horseradish Sauce Recipe

Name: Roasted Potatoes, Parsnips, And Carrots With Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Preheat oven to 450u00b0.
3
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 450u00b0 for 20 minutes; stir. Reduce oven temperature to 400u00b0 (do not remove vegetables from oven); bake an additional 30 minutes or until vegetables are tender. Discard thyme. Serve with horseradish sauce.
4
Note: Small round red potatoes can be substituted for fingerlings, if desired.

730

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Horseradish sauce:, 1 (8-ounce) carton plain low-fat yogurt, 2 tablespoons prepared horseradish, 1/4 teaspoon salt, and more.

Yes, Roasted Potatoes, Parsnips, And Carrots With Horseradish Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Potatoes, Parsnips, And Carrots With Horseradish Sauce

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