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Winter Root Vegetables Recipe

Winter Root Vegetables Recipe

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. YIELD: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

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.

Nutritional Facts

Diabetic Exchanges: One 1-cup serving (prepared with margarine and without salt) equals 1 vegetable, 1/2 starch, 1 fat; also, 97 calories, 72 mg sodium, 0 cholesterol 12 gm carbohydrate, 2 gm protein, 5 gm fat.