ROASTED AND READY VEGETABLE SAUCE
Get more of the good stuff on your plate with these variations of vibrant vegetable sauces. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week. Serve over hot pasta.
Provided by Juliana Hale
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
- Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
- Roast in the preheated oven until tender and lightly browned, about 25 minutes.
- Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 9.2 g, Cholesterol 9.2 mg, Fat 5.2 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 287.1 mg, Sugar 2.8 g
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
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.
ROASTED VEGETABLES WITH HORSERADISH DRESSING
I got this recipe from my sister, but have changed it to suit us. Great as a side dish for beef, lamb, or oven roasted salmon. Good vegan dish too. You can discard the garlic, or squeeze it over the vegetables as we do.
Provided by JustJanS
Categories Vegetable
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.
- Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.
- Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
- Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
- Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
- Good with beef, lamb or oven roasted salmon.
- HORSERADISH CREAM:.
- Combine garlic, horseradish and mustard.
- Gradually whisk in oil and vinegar.
- Season to taste.
Nutrition Facts : Calories 378.4, Fat 14, SaturatedFat 2, Sodium 102.7, Carbohydrate 59.6, Fiber 8.3, Sugar 14.1, Protein 7.1
HORSERADISH POT ROAST
We tasted a dish similar to this while at a horseradish festival in Illinois. I like to serve it over noodles. The recipe is easily adaptable for stovetop cooking, too. -Barbara White, Katy, Texas
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.
Nutrition Facts : Calories 320 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 395mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
SLOW-COOKER BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY
Horseradish comes out of the jar and into the recipe for this long-simmering roast, with plenty of potatoes to soak up delicious juices and flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h25m
Yield 6
Number Of Ingredients 12
Steps:
- With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3 1/2 or 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
- In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
- Cover; cook on Low setting for 8 to 9 hours.
- Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.
Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 120 mg, Fat 1, Fiber 2 g, Protein 48 g, SaturatedFat 3 g, ServingSize 1/6 or Recipe, Sodium 560 mg, Sugar 3 g
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
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.
More about "roasted vegetables with horseradish sauce recipes"
ROASTED BEETS WITH HORSERADISH CREAM RECIPE - VITALY …
From foodandwine.com
5/5 (585)Total Time 2 hrs
- Preheat the oven to 400°. Set the beets in a medium roasting pan and drizzle with olive oil. Cover with foil. Bake the beets for 1 hour and 30 minutes, or until tender. Let cool slightly.
- Meanwhile, in a small bowl, whisk the sour cream, horseradish and lemon juice. Season with salt and pepper.
- Peel the beets and cut them into wedges. Transfer to a bowl, drizzle with half of the horseradish cream and sprinkle with the parsley. Serve the remaining horseradish cream on the side.
ROASTED SPRING ROOT VEGETABLES WITH HORSERADISH …
From food52.com
Reviews 11Servings 4Cuisine AmericanCategory Side
- Preheat oven to 400. Combine vegetables in a large bowl and coat with olive oil, salt and pepper. Stir with spoon or toss with hands to make sure all pieces are evently coated.
- In a small skillet over low heat, melt butter. Add prepared horseradish, thyme, sherry vinegar and salt. Use a whisk to thoroughly combine. Pour butter over warm roasted vegetables and serve.
ROASTED VEGETABLES WITH MUSTARD HORSERADISH DRESSING
From theawesomegreen.com
4/5 (1)Estimated Reading Time 4 minsServings 2Total Time 40 mins
- Add the cut vegetables into baking pan, drizzle with coconut oil, season with salt and pepper, toss to coat evenly and roast for 30 minutes.
- While the vegetables are roasting, add the lentils and bay leaf into a sauce pan with water, bring to boil over medium heat, then turn the heat to low and simmer for 15 minutes, until cooked. Set aside. (use one part lentils and one&a half parts water, to ensure the lentils absorb all the liquid, and you won't loose the minerals leaked into the cooking water).
- Prepare the dressing - add the mustard, olive oil, horseradish and vegetable broth into the blender and process to obtain a creamy liquid. Add the lemon juice and pulse to incorporate. Set aside.
HORSERADISH SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
ROASTED ROOT VEGETABLES WITH HORSERADISH CREAM — …
From forlemonsake.com
22 HORSERADISH RECIPES FOR WHEN YOU CRAVE A LITTLE ZIP
From tasteofhome.com
HONEY HORSERADISH ROASTED VEGETABLES | WHAT JEW …
From whatjewwannaeat.com
HORSERADISH SAUCE RECIPE - JESSICA GAVIN
From jessicagavin.com
ROASTED ROOT VEGETABLES WITH HORSERADISH AND LEMON …
From deliciousmagazine.co.uk
ROASTED ITALIAN VEGETABLES - RECIPES - COOKS.COM
From cooks.com
CORNED BEEF AND CABBAGE (OVEN-ROASTED) - ONCE UPON A CHEF
From onceuponachef.com
ROASTED ROOT VEGETABLES & ONIONS WITH HORSERADISH SOUR CREAM
From goldiesonions.com
HERE'S WHAT TO DO WITH ROASTED VEGETABLES | TASTE OF HOME
From tasteofhome.com
ROASTED ROOT VEGETABLES WITH HORSERADISH SAUCE - WHEAT-FREE …
From wheatfreemeatfree.com
OVEN POT ROAST WITH VEGETABLES AND HORSERADISH SAUCE
From simple-nourished-living.com
ROASTED BEEF TENDERLOIN WITH ROOT VEGETABLES AND …
From epicurious.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
GRILLED SUMMER SQUASH RECIPE WITH A PISTACHIO SAUCE - FOOD & WINE
From foodandwine.com
WHAT TO DO WITH LEFTOVER PORK ROAST: 15 EASY IDEAS - ALLRECIPES
From allrecipes.com
ROASTED SALMON AND ROOT VEGETABLES WITH HORSERADISH SAUCE
From noshingwiththenolands.com
HOW YOTAM OTTOLENGHI COMES UP WITH A NEW RECIPE
From nytimes.com
VEGETABLES WITH HORSERADISH SAUCE - RECIPE - COOKS.COM
From cooks.com
You'll also love