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Roasted Vegetables with Horseradish Vinaigrette

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You can alter the vegetables to your liking but we loved this combination. If you don’t use all the vinaigrette it keeps for several weeks and can be used over salads.

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Ingredients

  • VEGETABLES
  • 1 fennel bulb
  • 3 large carrots, peeled
  • 3 large parsnips, peeled
  • 3 red onions, cut in 6 pieces, core intact
  • 1/4 cup (60 mL) vegetable oil
  • Salt and freshly ground pepper
  • 8 sage sprigs
  • 6 oz (175 g) Brussels sprouts
  • HORSERADISH VINAIGRETTE
  • 3 tbsp (45 mL) cider vinegar
  • 2 tbsp (30 mL) grated fresh horseradish
  • 1 tbsp (15 mL) Dijon mustard
  • 1 tbsp (15 mL) mayonnaise
  • 1 tsp (5 mL) maple syrup
  • 1 tsp (5 mL) chopped garlic
  • 1/2 cup (125 mL) vegetable oil
  • Salt and freshly ground pepper to taste

Details

Preparation

Step 1

1 Arrange racks in upper and lower thirds of oven. Preheat to 400°F (200°C).

2 Cut fennel bulb in half and each half into 4 wedges. Place in bowl. Roll-cut carrots and parsnips into 2-inch (5-cm) sections and add to bowl along with onions. Toss with 3 tbsp (45 mL) oil and season with salt and pepper. Place fennel, carrots, parsnips and onions on parchment-lined baking sheets. Strew with sage sprigs.

3 Roast for 15 minutes. In a separate bowl, toss together Brussels sprouts and remaining vegetable oil with salt and pepper.

4 Turn vegetables and rotate baking sheets. Add whole Brussels sprouts and bake for 30 minutes longer. Rotate sheets again and bake for an additional 10 minutes or until vegetables are softened and golden. Discard sage.

5 Whisk together vinegar, horseradish, mustard, mayonnaise, maple syrup and garlic. Whisk in oil. Season with salt and pepper. Drizzle vegetables with vinaigrette (there will be some extra). Serve warm or hot.


Serves 4 to 6, makes about 2/3 cup (150 mL) vinaigrette


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