Horseradish and Honey-Butter Roasted Root Vegetables

Roasted vegetables are so great because they barely require a recipe at all — throw ‘em on a pan, add some oil and salt, and pop them in the oven at 450 until roasted and cooked through. It’s one of those dishes that I cook for weeknight dinners with some chicken, add to a salad for lunch, or throw in the oven when I need an extra dish for my holiday meal.

When I want to spice it up and turn that side dish into a showstopper my secret ingredient is Horseradish. Some people are afraid to use horseradish because of its bold flavor, but it goes a long way in this recipe and transforms the vegetables. The carrots, radish, and parsnips get tossed in a horseradish honey-butter, roasted until tender, and are topped with flaky salt and fresh herbs. They’re the roasted vegetable you know and love with some added pizzazz. The vegetables are a vehicle for flavor and the horseradish is in the driver seat.

Horseradish & Honey-Butter Roasted Root Vegetables

Serves: 4-6 people

Active time: 10 minutes

Total Time: 40 minutes

Ingredients:

• 6-7 carrots, scrubbed and cut in half lengthwise

• 6-7 parsnips, scrubbed and cut in half lengthwise

• 1 bunch radishes (5-7), halved

• 2 tablespoons Silver Spring Cream Style Horseradish

• 1 stick butter

• 1/4 cup honey

• Kosher salt

• Black pepper

• Fresh herbs (such as chives, parsley, dill, and mint)

• Flaky sea salt (for garnish)
  
  

Steps:

Preheat oven to 450 degrees F

Melt the butter over a medium heat. Stir in the honey and horseradish and mix until the honey is dissolved. 

In a medium bowl, toss the vegetables in the honey-butter mixture and season with kosher salt and freshly ground black pepper. Place on a baking sheet. Making sure to not overcrowd the pan, and roast, tossing every 10 minutes, until cooked through and golden brown, about 30-45 minutes. 

Garnish with fresh herbs and enjoy!

Thank you for Silver Spring Horseradish for sponsoring this post!