ROASTED VEGETABLES WITH HORSERADISH SAUCE

Roasted Vegetables with Horseradish Sauce image

Provided by Chris Lidberg

Time 1h10m

Number Of Ingredients 14

8 oz plain yogurt
2 Tbsp prepared horseradish
1/4 tsp salt
1 lb sliced carrots
1 lb parsnips peeled and cut into 1" pieces
1 lb fingerling potatoes
1 Tbsp olive oil
2 tsp chopped fresh sage
1/2 tsp salt
1/4 tsp pepper
12 clove garlic, peeled
4 large shallots, peeled and quartered
4 sprig(s) thyme
cooking spray

Steps:

1. 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 salt. Cover and chill.
2. Preheat oven to 450 degrees.
3. To Prepare vegetables: Cook carrots in boiling water 5 minutes or until tender; drain. Combine carrots, parsnips and next 8 ingredients in a shallow roasting pan coated with cooking spray. Bake at 450 degrees for 20 minutes, stir. Reduce oven temperature to 400 degrees (do not remove vegetables from oven); bake an additional 30 minutes or until vegetables are tender. Discard thyme. Serve with horseradish sauce.