Roasted Root Vegetables with Creme Fraiche Horseradish Dressing⟵ See All Recipes
A colorful, nutritious variety of root vegetables puts the ‘heart’ in this hearty cold weather recipe. Another root vegetable, Horseradish, adds flavor to the dressing while Crème Fraiche smooths everything out.
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
2 cups russet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about 1 pound), cut into 1 1/2-inch thick slices
2 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 cup turnip, cut into 1 1/2;-inch thick slices
½ cup extra-virgin olive oil
¼ cup kosher or sea salt
2 Tablespoons freshly ground black pepper
4 oz. Bellwether Farms Crème Fraiche
1 bu. fresh chives, chopped
1 Tablespoons prepared horseradish
½ teaspoon Worcestershire sauce
salt and pepper to taste
Dressing: Mix all together and allow to blend while vegetables roast.
Vegetables: Preheat oven to 400 degrees F.
In a large bowl, add the carrots, potatoes, parsnips, turnips and sweet potatoes. Toss well with olive oil, salt and pepper. Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes until tender. Remove from the oven and allow to cool slightly. Toss vegetables with the Crème Fraiche dressing and serve warm.