Carrots are one of those foods I couldn't stand as a kid. I could eat them raw but cooked any way just made my stomach turn and my mother's hair grey with trying to get me to eat them. It wasn't until 2 years ago when she had made a large pan of roasted veggies for us at Easter that I gave them a shot and was smitten with the sweetness from roasting.
I recall eating parsnips one time in my childhood. I know they weren't well received and that explains why my mother never bothered making them again. My tastes have since changed in the past 3 years. Mr. Sideline Chef swears it was his love of mushrooms and my love for him that turned me into a mushroom lover and carrots are also now on my radar. Why not give parsnips another go?
This was a score in my personal playbook. Itty bitty had stuffed himself off of leftover pizza and Mr. Sideline Chef was surprised with his favorite and thus filled up on it leaving no room for roasted veggies. Excuses, excuses. More for me and my feelings were definitely not hurt.
leftovers won't last longer than tomorrow and these roasted veggies will be making an appearance on a plate near you!
MyRecipes.com and Cooking Light, November 1999
Makes 6 servings (Serving size = 1 cup vegetables and 2 tbsp horseradish sauce)
Stars of the Show for the Horseradish Sauce:
- 1 (8 oz) carton plain low-fat yogurt
- 2 tbsp prepared horseradish
- 1/4 tsp salt
Spoon yogurt onto several heavy duty paper towels and spread to 1/2-inch thickness. Cover with additional paper towels and let stand for 5 minutes. Scrape the yogurt into a bowl and mix the horseradish and salt. Cover and chill until ready to use.
Stars of the Show for the Roasted Potatoes, Parsnips, and Carrots:
- 1 lb (1-inch thick) sliced carrots
- 1 lb parsnips, peeled, and cut into 1-inch pieces
- 1 lb fingerling potatoes, halved lengthwise - Our local market did not have fingerling potatoes. I had a large bag of Yukon Gold potatoes left from the night I made Mashed Yukon Gold Potatoes with Horseradish Butter. You can also substitute small red potatoes.
- 1 tbsp olive oil
- 2 tsp chopped fresh sage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 garlic cloves, peeled (about 1 garlic head) - I had minced garlic on hand.
- 4 large shallots, peeled and quartered
- 4 thyme sprigs - I used dried thyme.
- cooking spray
Preheat oven to 450°.
|Before the magic happens.|
Combine carrots, parsnips, and next 8 ingredients (parsnips through thyme) in a shallow roasting pan coated with cooking spray. Bake for 20 minutes. Stir. Reduce oven temperature to 400° and bake an additional 30 minutes. I like my veggies with more color and kept stirring mine after the 30 minute mark every 10 minutes for an additional 20 minutes. Discard thyme if you are using the sprigs. Serve with the horseradish sauce.
Calories: 197 (15% from fat)
Fat: 3.3g (sat 0.8g,mono 1.9g,poly 0.4g)