Recipe by Oolala
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.
Top Review by Chef*Lee
This one took longer to cook than 30 minutes for me. At 30 minutes the sauce was good but after I had to put them back in, it got a little bitter with the horseradish cooking longer. I think next time, I will roast the veggies for a while then add the butter and horseradish to keep the good flavors.
- 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