Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce
Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 214 calories, 5g of protein, and 4g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have pepper, horseradish, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.
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.