WINTER ROOT VEGETABLES

Winter Root Vegetables image

Christmas dinner wouldn't be the same without this colorful side dish. We love the interesting combination of vegetables including red potatoes, brussels sprouts and parsnips covered with a zippy sauce. -Mary Jane Jones, Williamstown, West Virginia

Provided by Taste of Home

Time 30m

Yield 10-12 servings.

Number Of Ingredients 11

Ingredients

2 pounds small red potatoes, quartered
1 pound brussels sprouts, halved
1/2 pound parsnips, peeled and julienned
1/2 pound carrots, cut into chunks
1/2 pound turnips, peeled and cut into chunks
1/2 cup butter, cubed
2 tablespoons prepared horseradish
2 tablespoons cider vinegar
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1/2 teaspoon salt, optional
1/4 teaspoon pepper

Steps:

Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat.

Nutrition Facts : Calories 97 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 72mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges