Roasted Spring Root Vegetables With Horseradish-Thyme Butter

• Roasted spring root vegetables
• 3 spring Vidalia onions, quartered
• 12 radishes, halved (for small ones) or quartered (for large ones)
• 3 turnips, peeled and diced 1"
• 3 carrots, peeled and diced 1"
• 3 tablespoons olive oil
• Salt and pepper
• Horseradish-thyme butter
• 3 tablespoons unsalted butter
• 1 tablespoon prepared horseradish
• 1 tablespoon chopped fresh thyme
• 2 teaspoons sherry vinegar
• 1/2 teaspoon salt

1. Preheat oven to 400. Combine vegetables in a large bowl and coat with olive oil, salt and pepper. Stir with spoon or toss with hands to make sure all pieces are evently coated.
2. Spread vegetables in a single layer on a foil-lined baking sheet. Place in 400 degree oven for 45 minutes, stirring occasionally. Vegetables will have caramel-brown edges when ready. Toss vegetables with Horseradish-Thyme Butter and serve.
3. In a small skillet over low heat, melt butter. Add prepared horseradish, thyme, sherry vinegar and salt. Use a whisk to thoroughly combine. Pour butter over warm roasted vegetables and serve.

spring root vegetables, vidalia onions, radishes, carrots, olive oil, salt, horseradishthyme, unsalted butter, horseradish, thyme, sherry vinegar, salt

Taken from food52.com/recipes/17597-roasted-spring-root-vegetables-with-horseradish-thyme-butter (may not work)