HORSERADISH-ROASTED CARROTS AND PARSNIPS

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Horseradish-Roasted Carrots and Parsnips image

From a NJ magazine 11/2008, as a Thanksgiving recipe. The heat of the horseradish is tamed by roasting, and the vegetables take on a sweet and savory taste.

Provided by Oolala

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

6 large parsnips, peeled and cut into 1/2-inch coins
6 large carrots, peeled and cut into 1/2-inch coins
1/2 cup prepared horseradish (jarred)
1/4 cup unsalted butter, melted
salt and pepper

Steps:

  • Preheat oven to 425 degrees.
  • Mix all of the ingredients together and spread evenly on a rimmed baking sheet or roasting pan. Roast until tender, about 30 minutes.

Nutrition Facts : Calories 80.2, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 85.1, Carbohydrate 6.9, Fiber 2, Sugar 3.8, Protein 0.7

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