Root vegetables like carrots, radishes, onions, turnips and beets, show up in spring markets. They’re lovely roasted with olive oil, salt and pepper. But maybe you want something more ~ then try this recipe for a horseradish-thyme butter that adds zingy flavor to vegetables.
This recipe has been with me awhile. I discovered the foundation in The Gourmet Cookbook about 10 years ago. I was likely looking for recipes to use up the CSA haul of root vegetables. The horseradish-thyme butter transformed stodgy veg like turnips and radishes into a memorable, tasty, savory dish.
Back then, I wrote up the recipe for Food52, but never got around to putting it on my own blog. So, here it is, Roasted Spring Root Vegetables with Horseradish-Thyme Butter.
I streamlined the recipe instructions and adjusted the ingredients this go-round. Sadly, the turnips in the market were shrinkled (what my kids used to say their hands looked like after too long in the bath). No worries, I increased the overall amount of carrots, onions and radishes for a tasty take on the recipe. Give it a try when your CSA basket overflows with root vegetables.
Roasted Spring Root Vegetables with Horseradish Butter Recipe
Inspired by a recipe in the Gourmet Cookbook
Note: You can substitute turnips and beets for some of the vegetables.
Ingredients
Roasted spring root vegetables
3 sweet onions, like Vidalia, quartered
6 radishes, halved
6 carrots, peeled and diced 1″
3 tablespoons olive oil
Salt and pepper
Directions
Roasted spring root vegetables
Heat oven to 400 degrees Fahrenheit. 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 evenly coated.
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.
Horseradish-thyme butter
Ingredients
3 tablespoons unsalted butter, at room temperature
1 tablespoon prepared horseradish
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
2 teaspoons white wine vinegar
Directions
In a small bowl, stir together softened butter, horseradish, thyme and salt. Stir in vinegar.
When vegetables are still warm from the oven, transfer to a bowl. Place softened butter over veg and stir until melted. Serve while warm. Leftovers can be stored in a sealed container in the refrigerator for a few days.
More Recipes from A Cook and Her Books
Try my Roasted Tomato Jam with Warm Indian Spices and my homemade Seafood Chowder recipes.
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