The Key? Any vegetable you love to eat! Sweet Potatoes, Turnips, Radish, Parsnips, Carrots, Potatoes, Swiss Chard, Purple Kale and even Brussels Sprouts can add a wonderful, full bodied flavor to this dish!
Like the idea of the roasted veggies, but not so keen on the Rosemary? Mix up the flavor by substituting Fresh Rosemary with Fresh Thyme or Fresh Tarragon.
Horseradish a little to strong of flavor for you? No problem! Substitute your favor salad dressing in place of the Prepared Horseradish. For a bit of texture and sweet taste use Poppy Seed Dressing: For a zesty, tangy flavor use Thousand Island Dressing: For a more subtle, fresh taste, use Greek Cucumber Dressings. You get the idea. Any of your favorite dressings substituted for the Horseradish Sauce will make those veggies sing with flavor!
Rosemary Roasted Veggies
1 small to medium Sweet Potato cut length ways (washed well but not peeled)
1 Turnip cut into 1/2" chunks (washed and peeled)
1 Parsnip cut into 1/2" chunks (washed and peeled)
1 Carrot cut into 1/2" chunks (washed and peeled)
2 small to medium Red or Purple Potatoes (washed, trimmed but not peeled)
1 small to medium ear of Corn on the Cob cut into 1 1/2-2" pieces (shucked)
8-10 Brussels Sprouts (washed and ends trimmed)
2 Celery stocks cut into 1/2" chunks (washed)
1 small Sweet Onion (peeled and cut into 1" pieces)
1 cup chopped Kale or Swiss Chard (Deveined by cutting out stem of each leaf)
4 Tbls Olive Oil
2 tsp Kosher Salt (table salt may be substituted but may need 1/2 tsp more)
4-6 large Fresh Rosemary Sprigs (wash, dried and still on stems)
Preheat oven to 375 degrees F.
Evenly place vegetables except for Kale or Swiss Chard in a 12x4 baking dish (I prefer glass), with skins of vegetables facing up. Evenly drizzle Olive Oil and Kosher Salt over vegetables. Place Rosemary Sprigs on top of vegetables. Cover with Aluminum foil and place in preheat over. Let cook for 1 hour. Take dish out of oven and gently stir vegetables. Add chopped Kale or Swiss Chard and 1-2 Tablespoons Olive Oil if needed to vegetables. Cover dish and return to oven for 45 minutes to 1 hour. Cook until vegetables are easily pierced with fork. Drizzle Horseradish Sauce evenly over vegetables. Served warm and enjoy! Yields 6-8 servings
If roasting vegetables on a grill, instead of using a 12x4 inch pan, use a12x4 inch aluminum pan. Follow roasting directions as stated above except place covered vegetable filled aluminum pan on medium low flame or indirect high flame on grill. Continue to check and gently stir vegetables are needed.
***NOTE: Other Herbs can be used in place of Fresh Rosemary Sprig. For example Fresh Thyme Sprig, Tarragon or Herb of your choice.
Vegetable Horseradish Dressing
1 1/2 Tablespoon Apple Cider Vinegar
1/2 teaspoon Honey (I prefer raw unfiltered honey)
1 1/2 Tablespoon Dijon Mustard (or Gourmet Mustard of choice)
3 Tablespoons Olive Oil
2 Tablespoons Prepared Horseradish (more to taste is desired)
2 Heaping Tablespoons Mayonnaise
3/4 teaspoon Kosher Salt (or 1 teaspoon table salt). Can use more for taste.
1/2 teaspoon ground pepper
1/2 Small Scallion chopped (Optional)
In small bowl add Apple Cider Vinegar, Honey, Dijon or Gourmet Mustard and Olive Oil. Blend very well with fork or small whisk. Add Prepared Horseradish and Mayonnaise to mixer. Blend well. Finally stir in Kosher Salt, Ground Pepper and Scallions. Let set at room temperature. Drizzle over roasted vegetables. Cover and refrigerate any leftover Horseradish Dressing for up to 5 days. Yields 1//2 cup
***NOTE: If you do not care for the taste of horseradish, your favorite creamy salad dressing (such as Ranch, Cucumber, and Thousand Island, etc) can be substituted in place of the Prepared Horseradish.
