Here's another easy-peasy recipe for Thanksgiving! Can you tell I like roasting vegetables? Enter roasted carrots and parsnips with garlic horseradish butter. Yes, your breath will stink a bit, but that's why this holiday is spent with loved ones who don't judge. You can also omit the horseradish if you're not a fan and just use garlic butter. Mmm garlic butter…
2 tbsps butter
1-2 cloves of garlic (depending on how garlicky you like it)
1 tbsp horseradish sauce (I used Boars Head brand – you can find this practically anywhere)
Preheat oven to 400 F
1. Slice carrots and parsnips into wedges/sticks about 1 inch in thickness. If they're not all the same size don't worry, but aim for that.
2. Mix 1 tbsp of the butter, garlic and horseradish in a small bowl.
3. Toss vegetables on a sheet pan with the butter/garlic/horseradish mixture and pop in the oven for 30 mins or so until fork tender.
4. Remove from oven and toss with remaining tbsp of butter. Serve hot or warm.