Winter Root Vegetables

By dashy_65

Ingredients

• 2 pounds small red potatoes, quartered
• 1 pound brussels sprouts, halved
• 1/2 pound parsnips, peeled and julienned
• 1/2 pound carrots, cut into chunks
• 1/2 pound turnips, peeled and cut into chunks
• 1/2 cup butter, cubed
• 2 tablespoons prepared horseradish
• 2 tablespoons cider vinegar
• 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat. Yield: 10-12 servings.

97 cal, 5g fat, 72mg sodium, 12g carb