STEAMED WINTER VEGETABLES

Steamed Winter Vegetables image

Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree.

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 pound small red potatoes, cut into 1-inch chunks
1/2 pound brussels sprouts, halved
2 medium parsnips, peeled and cut into 1/2-inch chunks
1 small turnip, peeled and cut into 1/2-inch chunks
2 small carrots, cut into 1/4- to 1/2-inch slices
4-1/2 teaspoons butter
1-1/2 teaspoons snipped fresh dill
1-1/2 teaspoons white vinegar
1-1/2 teaspoons prepared horseradish, drained
1/4 teaspoon salt

Steps:

Place the vegetables in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender., Melt butter in a large nonstick skillet. Stir in the vegetables and toss to coat evenly. In a small bowl, combine the dill, vinegar, horseradish and salt. Pour over the vegetables; toss to coat evenly. Serve immediately.

Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 162mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges