Best Roasted Vegetables With Horseradish Sauce Recipes

Roasted Vegetables With Horseradish Dressing image

Provided by JustJanS

Categories Vegetable

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

4 small beetroots, trimmed and scrubbed
2 large potatoes, scrubbed and quartered
2 small turnips, peeled and quartered
1/2 bunch dutch baby carrots, trimmed and peeled
6 tiny onions
12 cloves garlic, unpeeled
olive oil
salt and pepper
fresh parsley, chopped,to garnish
1 clove garlic, finely chopped
1 tablespoon horseradish cream
1 teaspoon mustard (I used lemon and dill)
2 teaspoons red wine vinegar
1/4 cup virgin olive oil
salt and pepper

Steps:

Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.
Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.
Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
Good with beef, lamb or oven roasted salmon.
HORSERADISH CREAM:.
Combine garlic, horseradish and mustard.
Gradually whisk in oil and vinegar.
Season to taste.

Nutrition Facts : Calories 378.4, Fat 14, SaturatedFat 2, Sodium 102.7, Carbohydrate 59.6, Fiber 8.3, Sugar 14.1, Protein 7.1

Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche image

Provided by Guy Fieri

Categories side-dish

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.

Roasted Vegetables with Horseradish Sauce image

Provided by Chris Lidberg

Categories Vegetables

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.