Roasted Root Vegetables with a Horseradish Dressing (11.21.12)

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by Jennifer Burns, Dan’s Market

  • 2 large sweet potatoes (about 1 1/2 lb.)
  • 4 large parsnips (about 1 lb.)
  • 6 medium beets (about 1 1/2 lb.)
  • 3 tablespoons olive oil
  • Salt and Pepper, to taste

Horseradish Dressing

  • 1/3 cup white wine vinegar
  • 1/2 cup olive oil
  • 2 tablespoons horseradish
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon or basil
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, finely chopped
  • 1 1/2 teaspoons honey
  • Salt and Pepper, to taste

Preheat oven to 400 degrees.

Peel sweet potatoes, and cut into 3/4-inch cubes. Peel parsnips, and cut into 1/2-inch slices. Peel beets, and cut into 1/2-inch-thick wedges.

On a baking dish, toss parsnips, sweet potatoes and beets with the oil. Season with salt and pepper. Bake for 20 to 25 minutes or just until tender.

To make the Horseradish Dressing, whisk together all the ingredients. Drizzle over the roasted vegetables. Serve immediately.

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