Winter Root Vegetables Recipe
Prep/Total Time: 30 min.

Yield: 10-12 Servings


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

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.