Roasted Vegetables With Horseradish Sauce Recipes

Steps:

• For the vegetables: Preheat the oven to 425 degrees F.
• Trim the stems off the beets and lightly scrub with a vegetable brush - this will remove the tough outer layer. Quarter the beets and set aside. Trim the carrots (leaving a little of the stem on), and then cut in half crosswise. Add all the vegetables and the potatoes to a roasting pan along with the garlic head halves. Drizzle with the olive oil and season well with salt and pepper. Roast in the oven until golden brown and tender, about 45 minutes (the tip of a paring knife should pierce a potato and go through with little resistance).
• For the spicy pepitas: In a large mixing bowl, combine the lemon juice, olive oil, chili powder, cumin and some salt and pepper. Add the pepitas and mix well so they are evenly coated. Toast in the oven until the pepitas are lightly browned, 7 to 10 minutes.
• For the horseradish creme fraiche: Stir together the creme fraiche and horseradish and season with salt and pepper. Refrigerate until ready to serve.
• To serve, place the roasted root vegetables on a large platter. Drizzle with the horseradish creme fraiche and garnish with spicy pepitas.

Steps:

• Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.
• Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.
• Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
• Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
• Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
• Good with beef, lamb or oven roasted salmon.
• HORSERADISH CREAM:.
• Combine garlic, horseradish and mustard.
• Gradually whisk in oil and vinegar.
• Season to taste.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Into a food processor, place the roasted red peppers*, horseradish sauce, and Worcestershire sauce. Pulse until smooth.
• Pour 1/4 cup roasted red pepper sauce into a 13x9-inch baking dish, and spread to coat the bottom. Place fish in baking dish, and season with garlic pepper. Cover fish with remaining sauce. Sprinkle each fillet with crushed Cajun snack mix.
• Bake in preheated oven until the crumbs start to brown, about 20 to 25 minutes.

Steps:

• In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.

Steps:

• Preheat oven to 450 degrees F; spray a large rimmed baking pan with cooking spray.
• Place asparagus, in a single layer, on pan and season with salt and pepper; roast in oven, shaking pan occasionally, until tender crisp, about 15 minutes total.
• Transfer to a serving platter and let cool.
• To make the sauce: Puree ricotta cheese and vinegar in a food processor or blender; transfer to a bowl.
• Stir in grated apple, yogurt, 1 teaspoon chopped dill and grated horseradish; spoon over asparagus and garnish with remaining fresh dill.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
• Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.

Steps:

• In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until heated through. Serve immediately.