Steamed Winter Vegetables

• 1 pound small red potatoes, cut into 1-inch chunks
• 1/2 pound brussels sprouts, halved
• 2 medium parsnips, peeled and cut into 1/2-inch chunks
• 1 small turnip, peeled and cut into 1/2-inch chunks
• 2 small carrots, cut into 1/4- to 1/2-inch slices
• 4-1/2 teaspoons butter
• 1-1/2 teaspoons snipped fresh dill
• 1-1/2 teaspoons white vinegar
• 1-1/2 teaspoons prepared horseradish, drained
• 1/4 teaspoon salt

1. Place the vegetables in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender.
2. Melt butter in a
3. . Stir in the vegetables and toss to coat evenly. In a small bowl, combine the dill, vinegar, horseradish and salt. Pour over the vegetables; toss to coat evenly. Serve immediately.

red potatoes, brussels sprouts, parsnips, carrots, butter, dill, white vinegar, horseradish, salt

Taken from www.tasteofhome.com/recipes/steamed-winter-vegetables/ (may not work)