Horseradish-Roasted Carrots and Parsnips

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.

• Ready In: 40 mins
• Serves: 8

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.