Roasted Potatoes, Parsnips, And Carrots With Horseradish Sauce

• Horseradish sauce:
• 1 (8-ounce) carton plain low-fat yogurt
• 2 tablespoons prepared horseradish
• 1/4 teaspoon salt
• Vegetables:
• 1 pound (1-inch-thick) sliced carrot
• 1 pound parsnip, peeled and cut into 1-inch pieces
• 1 pound fingerling potatoes, halved lengthwise
• 1 tablespoon olive oil
• 2 teaspoons chopped fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 12 garlic cloves, peeled (about 1 garlic head)
• 4 large shallots, peeled and quartered
• 4 thyme sprigs
• Cooking spray

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 1/4 teaspoon salt. Cover and chill.
2. Preheat oven to 450u0b0.
3. To prepare vegetables, cook carrot in boiling water 5 minutes or until tender; drain. Combine carrot, parsnip, and next 8 ingredients (parsnip through thyme) in a shallow roasting pan coated with cooking spray. Bake at 450u0b0 for 20 minutes; stir. Reduce oven temperature to 400u0b0 (do not remove vegetables from oven); bake an additional 30 minutes or until vegetables are tender. Discard thyme. Serve with horseradish sauce.
4. Note: Small round red potatoes can be substituted for fingerlings, if desired.

horseradish sauce, yogurt, horseradish, salt, vegetables, carrot, parsnip, potatoes, olive oil, fresh sage, salt, freshly ground black pepper, garlic, shallots, thyme, cooking spray

Taken from www.myrecipes.com/recipe/roasted-potatoes-parsnips-carrots-with-horseradish-sauce (may not work)