Roasted Root Vegetables with Horseradish Cream

This is a side dish I have been dreaming about for awhile. I think about it as the perfect side dish for the holidays, and if you’re like us, this horseradish cream sauce shows up for our Christmas Eve dinner anyways! I love how versatile this recipe is. You can totally change up the vegetables to anything in season! Here it’s made with roasted carrots, parsnips, and beets. And you will absolutely LOVE the sauce! I have two versions.. one that is traditional with sour cream, and another that is made with an unsweetened plain coconut yogurt to satisfy a dairy free diet - both are delicious! We love having leftovers of this recipe to eat over greens for lunch the next day.

Makes 4 servings.

Prep Time: 15 minutes

Total Cook Time: 1 hour and 5 minutes

Ingredients:

For the vegetables

• 5 beets, skin on but leaves removed

• 6 lg carrots, peeled and cut on the bias into thick slices

• 6 parsnips, peeled and cut on the bias into thick slices

• 4 Tbsp olive oil

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 2 Tbsp sweet white vinegar (I love this one!)

• 1/4 tsp honey

For the sauce

Traditional with dairy

• 1 c sour cream

• 1 Tbsp prepared horseradish (I love this one!)

• 1/4 tsp honey

• 1/8 tsp black pepper

• 1/2 tsp kosher salt

• 1 garlic clove, minced

Dairy free

• 1 c plain unsweetened coconut milk yogurt (if you can only find sweetened, do not add the honey)

• 1 Tbsp prepared horseradish (I love this one!)

• 1/2 tsp kosher salt

• 1 small garlic clove, minced

• 1/4 tsp honey

Instructions:

1. Preheat oven to 425*F. Wrap beets in aluminum foil. Line a baking sheet with aluminum foil as well and place the covered beets on top. Bake for 25 minutes.

2. After the 25 minutes, take the sheet pan out of the oven, push the beets to one side and add the carrots and parsnips. Toss them in 2 Tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Bake for an additional 40 minutes until fork tender.

3. While vegetables are baking, prepare the sauce by mixing the ingredients in a bowl. Set aside.

4. All beets to cool before unwrapping. With gloves, peel beets and cut into smaller pieces. In a large bowl, toss beets with sweet white vinegar, 2 Tbsp of olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp honey.

5. Spread horseradish cream sauce on the bottom of a platter, and top with roasted root vegetables.

Did you make this? Tag your pictures with @forlemonsake!