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Winter Root Vegetables Recipe
Winter Root Vegetables Recipe photo by Taste of Home
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Winter Root Vegetables Recipe

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Christmas dinner wouldn't be the same without this colorful side dish. We love the interesting combination of vegetables including red potatoes, brussels sprouts and parsnips covered with a zippy sauce. —Mary Jane Jones, Williamstown, West Virginia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10-12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10-12 servings

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

Nutritional Facts

0.700 cup: 97 calories, 5g fat (0g saturated fat), 0mg cholesterol, 72mg sodium, 12g carbohydrate (0g sugars, 0g fiber), 2g protein Diabetic Exchanges:1/2 starch, 1 vegetable 1 fat

Directions

  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.
Originally published as Winter Root Vegetables in Taste of Home October/November 1997, p39


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