Roasted Vegetables With Horseradish Sauce Recipes

ROASTED CORNED BEEF AND CABBAGE WITH CARROTS, POTATOES & HORSERADISH CREAM SAUCE

Steps:

• Preheat the oven the 325°F. Set one oven rack in the middle position and another in the bottom position.
• Rinse the corned beef several times under running cold water. (No need to dry it.)
• Place the corned beef fat side up in a large roasting pan (you'll trim the fat after the meat is cooked). Pour about ⅛ inch water around the meat. Sprinkle the contents of the seasoning packet into the water around the corned beef. Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
• Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
• Place the carrots, potatoes and cabbage side by side on a rimmed baking sheet (do not line the pan with foil; the potatoes will stick). Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate. Turn the potatoes so that they are cut side down (they'll get crispier that way).
• After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender. Check on the veggies occasionally to be sure they are browning evenly. (The cabbage will brown first, so give it a toss when the bottom pieces look golden. The potatoes and carrots may need to be turned, but only if they are nicely browned on the bottom before the cook time is up.)
• Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 5 minutes. Cut off the layer of fat on top of the corned beef and discard. Slice the meat against (or perpendicular to) the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.
• Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.
• Note: You won't use the whole head of cabbage; just use enough to cover ⅓ of the sheet pan.
• Note: The nutritional information does not include the horseradish cream sauce.

ROASTED BRUSSELS' SPROUTS WITH HORSERADISH SAUCE RECIPE - (4.2/5)

Steps:

• Preheat oven to 400-degrees. Trim ends of Brussels sprouts, and slice in half. On a cookie sheet, place sprouts, and sprinkle with extra virgin olive oil, kosher salt, and black pepper. Roast in 400 degree oven until fork tender, and the edges begin to caramelize and turn dark brown. Horseradish Sauce Ingredients 1 heaping dollop of sour cream 2 tablespoons of prepared horseradish sauce 4-6 pieces of very crisp bacon, crumbled What To Do Mix sauce together very well, then fold in the roasted Brussels sprouts. Serve immediately. Substitute fat free sour cream and turkey bacon to make a healthy low fat change to sauce

HORSERADISH SAUCE FOR VEGGIES

Steps:

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

ROASTED VEGETABLES WITH HORSERADISH DRESSING

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.

BAKED COD WITH ROASTED RED PEPPER HORSERADISH SAUCE

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.

ROAST BEEF WITH CREAMY HORSERADISH SAUCE

Steps:

• Preheat the oven to 400 degrees F. Combine the black pepper, salt, and garlic, and rub all over the roast. Place the meat in a large roasting pan. Roast the meat for about 20 minutes. (function() { var a="",b=[ "adid=ada-foodhub-3-402032828", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

ROASTED VEGETABLES WITH HORSERADISH SAUCE

Steps:

• 1. To prepare horseradish sauce: Spoon yogurt onto several layers of heavy duty paper towels; spread to 1/2 inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; stir in horseradish and salt. Cover and chill.
• 2. Preheat oven to 450 degrees.
• 3. To Prepare vegetables: Cook carrots in boiling water 5 minutes or until tender; drain. Combine carrots, parsnips and next 8 ingredients in a shallow roasting pan coated with cooking spray. Bake at 450 degrees for 20 minutes, stir. Reduce oven temperature to 400 degrees (do not remove vegetables from oven); bake an additional 30 minutes or until vegetables are tender. Discard thyme. Serve with horseradish sauce.

WINTER VEGETABLES WITH HORSERADISH DILL BUTTER

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.