Horseradish-Roasted Carrots and Parsnips |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From a NJ magazine 11/2008, as a Thanksgiving recipe. The heat of the horseradish is tamed by roasting, and the vegetables take on a sweet and savory taste. Ingredients:
6 large parsnips, peeled and cut into 1/2-inch coins |
6 large carrots, peeled and cut into 1/2-inch coins |
1/2 cup prepared horseradish (jarred) |
1/4 cup unsalted butter, melted |
salt and pepper |
Directions:
1. Preheat oven to 425 degrees.
2. Mix all of the ingredients together and spread evenly on a rimmed baking sheet or roasting pan. Roast until tender, about 30 minutes.
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