Horseradish-Roasted Carrots and Parsnips

Total Time
40mins
Prep
10 mins
Cook
30 mins

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.

Skip to Next Recipe

Ingredients

Nutrition
  • 6 large parsnips, peeled and cut into 1/2-inch coins
  • 6 large carrots, peeled and cut into 1/2-inch coins
  • 12 cup prepared horseradish (jarred)
  • 14 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.