Roasted Vegetables With Horseradish Dressing Recipes

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ROOT VEGGIE SALAD WITH HORSERADISH DRESSING

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10



Root Veggie Salad with Horseradish Dressing image

Steps:

  • In a salad bowl combine the horseradish, mustard, red wine vinegar and honey. In a slow steady steam add the extra-virgin olive oil and whisk to combine. Add the carrots, radishes, dill and parsley, toss to coat. Season with salt and pepper, toss again and serve.

1/2 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon honey
3 tablespoons extra-virgin olive oil
1 (12-ounce) sack shredded carrots
8 radishes, thinly sliced
1/2 cup chopped flat-leaf parsley, 2 generous handfuls
2 to 3 sprigs dill, chopped
Salt and freshly ground black pepper

ROASTED VEGETABLES WITH HORSERADISH SAUCE

Actually just about any vegetables could be used is in the recipe. I frequently add sweet potatoes, and/or butternut squash. Maybe the next time I'll add Brussels Sprouts!

Provided by Chris Lidberg

Categories     Vegetables

Time 1h10m

Number Of Ingredients 14



Roasted Vegetables with Horseradish Sauce image

Steps:

  • 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 salt. Cover and chill.
  • 2. Preheat oven to 450 degrees.
  • 3. To Prepare vegetables: Cook carrots in boiling water 5 minutes or until tender; drain. Combine carrots, parsnips and next 8 ingredients in a shallow roasting pan coated with cooking spray. Bake at 450 degrees for 20 minutes, stir. Reduce oven temperature to 400 degrees (do not remove vegetables from oven); bake an additional 30 minutes or until vegetables are tender. Discard thyme. Serve with horseradish sauce.

8 oz plain yogurt
2 Tbsp prepared horseradish
1/4 tsp salt
1 lb sliced carrots
1 lb parsnips peeled and cut into 1" pieces
1 lb fingerling potatoes
1 Tbsp olive oil
2 tsp chopped fresh sage
1/2 tsp salt
1/4 tsp pepper
12 clove garlic, peeled
4 large shallots, peeled and quartered
4 sprig(s) thyme
cooking spray

WINTER VEGETABLES WITH HORSERADISH DILL BUTTER

Categories     Potato     Steam     Vegetarian     Quick & Easy     High Fiber     Low/No Sugar     Horseradish     Vinegar     Carrot     Parsnip     Turnip     Winter     Brussels Sprout     Dill     Gourmet

Yield Serves 18

Number Of Ingredients 9



Winter Vegetables with Horseradish Dill Butter image

Steps:

  • In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.

6 pounds small red potatoes, quartered and reserved in a bowl of cold water
3 pounds Brussel sprouts, trimmed and halved
1 1/2 pounds parsnips, peeled and cut into 2-inch sticks
1 1/2 pounds carrots, peeled and cut diagonally 1 inch thick
1 1/2 pounds small turnips, peeled and cut into sixths
3 sticks (1 1/2 cups) unsalted butter
1/3 cup drained bottled horseradish
1/3 cup cider vinegar
1/3 cup minced fresh dill

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