Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (8-ounce) carton plain low-fat yogurt |
2 tablespoons prepared horseradish |
1/4 teaspoon salt |
1 pound (1-inch-thick) sliced carrot |
1 pound parsnip, peeled and cut into 1-inch pieces |
1 pound fingerling potatoes, halved lengthwise |
1 tablespoon olive oil |
2 teaspoons chopped fresh sage |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
12 garlic cloves, peeled (about 1 garlic head) |
4 large shallots, peeled and quartered |
4 thyme sprigs |
cooking spray |
Directions:
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 1/4 teaspoon salt. Cover and chill.
2. Preheat oven to 450°.
3. To prepare vegetables, cook carrot in boiling water 5 minutes or until tender; drain. Combine carrot, parsnip, and next 8 ingredients (parsnip through thyme) in a shallow roasting pan coated with cooking spray. Bake at 450° for 20 minutes; stir. Reduce oven temperature to 400° (do not remove vegetables from oven); bake an additional 30 minutes or until vegetables are tender. Discard thyme. Serve with horseradish sauce.
4. Note: Small round red potatoes can be substituted for fingerlings, if desired.
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