ROASTED ROOT VEGETABLES WITH SPICY PEPITAS AND HORSERADISH CREME FRAICHE

Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche image

Provided by Guy Fieri

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

1 bunch medium red beets (about 4 beets)
1 bunch baby carrots (about 8 carrots)
1 pound gold fingerling potatoes, washed and dried
2 heads garlic, cut through the equator
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 teaspoon lemon juice
1 teaspoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly cracked black pepper
1/2 cup raw, shelled pepitas
1 cup creme fraiche
1/4 cup prepared horseradish
Kosher salt and freshly cracked black pepper

Steps:

For the vegetables: Preheat the oven to 425 degrees F.
Trim the stems off the beets and lightly scrub with a vegetable brush - this will remove the tough outer layer. Quarter the beets and set aside. Trim the carrots (leaving a little of the stem on), and then cut in half crosswise. Add all the vegetables and the potatoes to a roasting pan along with the garlic head halves. Drizzle with the olive oil and season well with salt and pepper. Roast in the oven until golden brown and tender, about 45 minutes (the tip of a paring knife should pierce a potato and go through with little resistance).
For the spicy pepitas: In a large mixing bowl, combine the lemon juice, olive oil, chili powder, cumin and some salt and pepper. Add the pepitas and mix well so they are evenly coated. Toast in the oven until the pepitas are lightly browned, 7 to 10 minutes.
For the horseradish creme fraiche: Stir together the creme fraiche and horseradish and season with salt and pepper. Refrigerate until ready to serve.
To serve, place the roasted root vegetables on a large platter. Drizzle with the horseradish creme fraiche and garnish with spicy pepitas.