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Winter Root Vegetables

By: Mary Jane Jones

"Christmas dinner wouldn't be the same without this colorful side dish. We love the interesting combination of vegetables including red potatoes, brussels sprouts and parsnips covered with a zippy sauce. --Mary Jane Jones, Williamstown, West Virginia"

Rate/Review | Read Reviews (10)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

2 pounds small red potatoes, quartered
1 pound Brussels sprouts, halved
1/2 pound parsnips, peeled and julienned
1/2 pound carrots, cut into chunks
1/2 pound turnips, peeled and cut into chunks
1/2 cup butter or margarine
2 tablespoons prepared horseradish
2 tablespoons cider vinegar
2 tablespoons snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Cook vegetables separately in water until tender; drain. Melt butter; stir in remaining ingredients. Combine the vegetables and butter mixture; toss to coat.

Footnotes

Diabetic Exchanges: One 1-cup serving (prepared with margarine and without salt) equals 1 vegetable, 1/2 starch, 1 fat; also, 97 calories, 72 mg sodium, 0 cholesterol 12 gm carbohydrate, 2 gm protein, 5 gm fat.