Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce

By Bostoncook

CL, 11/99

Ingredients

• 8 ounces lowfat yogurt
• 2 tablespoons horseradish
• 1/4 teaspoon salt
• 1 pound carrots, peeled and sliced 1" thick
• 1 pound parsnips, peeled and sliced 1" thick
• 1 pound red potatoes, small; peeled and halved
• 1 tablespoon olive oil
• 2 teaspoons fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 cloves garlic, peeled
• 4 shallots, peeled and quartered
• 4 sprigs thyme

Details

Servings 6

Preparation

Step 1

1. Drain yogurt on paper towels, covered with more paper towels, 5 mins. Combine with horseradish and salt. Cover and chill.

2. Heat oven to 450.

3. Cook carrot in boiling water 5 mins, or until tender. Toss with pasnip-thyme in sprayed roasting pan.

4. Bake 20 mins, stir, and bake at 400 for 30 mins, or until vegetables are tender. Discard thyme, serve with sauce.

Delicious!