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 Dill Butter?

You need 9 ingredients. The key ingredients include: 6 pounds small red potatoes, quartered and reserved in a bowl of cold water, 3 pounds Brussel sprouts, trimmed and halved, 1 1/2 pounds parsnips, peeled and cut into 2-inch sticks, 1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick, and more.

Is Winter Vegetables with Horseradish Dill Butter suitable as general?

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

How do I store leftover Winter Vegetables with Horseradish Dill Butter?

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

Winter Vegetables with Horseradish Dill Butter

Name: Winter Vegetables with Horseradish Dill Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds small red potatoes, quartered and reserved in a bowl of cold water; 3 pounds Brussel sprouts, trimmed and halved; 1 1/2 pounds parsnips, peeled and cut into 2-inch sticks; 1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick; 1 1/2 pounds small turnips, peeled and cut into sixths; 3 sticks (1 1/2 cups) unsalted butter; 1/3 cup drained bottled horseradish; 1/3 cup cider vinegar; 1/3 cup minced fresh dill

Try this homemade Winter Vegetables with Horseradish Dill Butter recipe the whole family will love. Made with red potatoes, Brussel sprouts, parsnips an…

This Winter Vegetables with Horseradish Dill Butter relies on simple, everyday ingredients such as (1 1/2 cups) unsalted butter, drained bottled horseradish, cider vinegar and minced fresh dill. It comes together quickly and makes 4 servings, at about 1205 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 pounds small red potatoes, quartered and reserved in a bowl of cold water
3 pounds Brussel sprouts, trimmed and halved
1 1/2 pounds parsnips, peeled and cut into 2-inch sticks
1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick
1 1/2 pounds small turnips, peeled and cut into sixths
3 sticks (1 1/2 cups) unsalted butter
1/3 cup drained bottled horseradish
1/3 cup cider vinegar
1/3 cup minced fresh dill

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Quick Info

Servings
4 servings
Calories
1205 kcal
Category
General

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