How many servings does this recipe make?

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

What ingredients do I need for Winter Vegetables With Horseradish And Dill?

You need 8 ingredients. The key ingredients include: 6 c. small red potatoes, quartered, 3 c. Brussels sprouts, halved, 1 1/2 c. carrots, cut diagonally 1-inch thick, 1 1/2 c. small turnips, cut in sixths, and more.

Is Winter Vegetables With Horseradish And Dill suitable as general?

Yes, Winter Vegetables With Horseradish And Dill falls under the General category and is a great choice for this type of meal.

How do I store leftover Winter Vegetables With Horseradish And Dill?

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

Winter Vegetables With Horseradish And Dill Recipe

Name: Winter Vegetables With Horseradish And Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. small red potatoes, quartered; 3 c. Brussels sprouts, halved; 1 1/2 c. carrots, cut diagonally 1-inch thick; 1 1/2 c. small turnips, cut in sixths; 3 sticks unsalted butter (1 1/2 c.); 1/3 c. drained horseradish; 1/3 c. cider vinegar; 1/3 c. minced fresh dill or 1 Tbsp. dried dill

Try this homemade Winter Vegetables With Horseradish And Dill recipe the whole family will love. Made with red potatoes, Brussels sprouts, carrots and b…

This Winter Vegetables With Horseradish And Dill relies on simple, everyday ingredients such as brussels sprouts, halved, small turnips, cut in sixths, unsalted butter (1 1/2 c.) and drained horseradish. It comes together quickly and makes 4 servings, at about 925 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

6 c. small red potatoes, quartered
3 c. Brussels sprouts, halved
1 1/2 c. carrots, cut diagonally 1-inch thick
1 1/2 c. small turnips, cut in sixths
3 sticks unsalted butter (1 1/2 c.)
1/3 c. drained horseradish
1/3 c. cider vinegar
1/3 c. minced fresh dill or 1 Tbsp. dried dill

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Quick Info

Servings
4 servings
Calories
925 kcal
Category
General

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