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    You are in: Home / Thanksgiving / Horseradish-Roasted Carrots and Parsnips Recipe
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    Horseradish-Roasted Carrots and Parsnips

    Horseradish-Roasted Carrots and Parsnips. Photo by Chef*Lee

    1/1 Photo of Horseradish-Roasted Carrots and Parsnips

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Oolala's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 6 large parsnips, peeled and cut into 1/2-inch coins
    • 6 large carrots, peeled and cut into 1/2-inch coins
    • 1/2 cup prepared horseradish (jarred)
    • 1/4 cup unsalted butter, melted
    • salt and pepper

    Directions:

    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Mix all of the ingredients together and spread evenly on a rimmed baking sheet or roasting pan. Roast until tender, about 30 minutes.

    Ratings & Reviews:

    • on October 30, 2008

      45

      This one took longer to cook than 30 minutes for me. At 30 minutes the sauce was good but after I had to put them back in, it got a little bitter with the horseradish cooking longer. I think next time, I will roast the veggies for a while then add the butter and horseradish to keep the good flavors.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Horseradish-Roasted Carrots and Parsnips

    Serving Size: 1 (76 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 80.2
     
    Calories from Fat 53
    67%
    Total Fat 5.9 g
    9%
    Saturated Fat 3.6 g
    18%
    Cholesterol 15.2 mg
    5%
    Sodium 85.1 mg
    3%
    Total Carbohydrate 6.8 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.7 g
    15%
    Protein 0.7 g
    1%

    The following items or measurements are not included:

    parsnips

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