Roasted Spring Root Vegetables with Horseradish-Thyme Butter

By • May 20, 2012 • 6 Comments



Author Notes: Radishes and turnips are mainstays of the spring CSA box. Both take well to roasting and I dress them with this horseradish and thyme butter adapted from the Gourmet Cookbook. I used Vidalia spring onions, turnips, radishes and carrots; but new potatoes and baby beets would be good, too. (We're lucky in Georgia to get spring Vidalia onions, but any mild, sweet onion will work here.Lucy Mercer

Food52 Review: I will admit I'm a sucker for roasted vegetables, but typically just enhance their sweet goodness with some salt and pepper. This recipe may change that! The horseradish-thyme butter adds another dimension of flavor, with fairly minimal extra effort. The turnips and radishes have a slight bitter edge that is offset nicely by the zingy, buttery sauce. The sauce also balances the pure sweetness of the carrots and onions. My veggies were done at 35 minutes, so be sure to watch for caramelization. Make sure to taste a veggie or two before serving and add more salt, vinegar, or horseradish if desired. hardlikearmour

Serves 4

Roasted spring root vegetables

  • 3 spring Vidalia onions, quartered
  • 12 radishes, halved (for small ones) or quartered (for large ones)
  • 3 turnips, peeled and diced 1"
  • 3 carrots, peeled and diced 1"
  • 3 tablespoons olive oil
  • Salt and pepper
  1. Preheat oven to 400. 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 evently coated.
  2. 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 caramell-brown edges when ready. Toss vegetables with Horseradish-Thyme Butter and serve.

Horseradish-thyme butter

  • 3 tablespoons unsalted butter
  • 1 tablespoon prepared horseradish
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon salt
  1. In a small skillet over low heat, melt butter. Add prepared horseradish, thyme, sherry vinegar and salt. Use a whisk to thoroughly combine. Pour butter over warm roasted vegetables and serve.
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Comments (6) Questions (0)

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about 1 month ago salena

Not only was this pretty, but it was delicious. I used the suggested vegetables, as this is the time they are young at the farmers' market, but pretty much any root vegetables could be used. It's the horseradish that makes the dish. I always have an open bottle of horseradish in the refrigerator; so often it ends up being thrown out, and from now on I'm just going to add a little to my roasted vegetables. Thanks, Lucy, for the idea.

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9 months ago kayakgirl

The general consensus was "weird". I actually thought of this as a fall vegetables recipe, as I am harvesting all this from my garden late October. To be fair, I did have to make a few modifications. I did not have sherry vinegar so I used combo of white wine vinegar and white wine, and I also used horseradish sauce (not sure how different this is but it is what I had). I was really excited about a use of radishes in a meal besides salads. But somehow the flavors didn't come together. When trying to discuss dinner no one could come up with a better description that "its not that I dont like it but its weird". I think next time I would just take the roasted vegetables and then coat with a pinch of butter and salt and call it good.

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over 1 year ago chankari

I just made this for dinner tonight and it was delicious! I had some root vegetables leftover from my CSA and was not sure how to use them up (particularly the turnips). I followed the recipe pretty much exactly, substituting the onions for 6 shallots. The horseradish butter makes this dish. I had the vegetables with brown rice and used the butter to dress the vegetables and the rice. Great substantial dinner option.

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about 1 year ago Lucy Mercer

So glad that you liked the recipe!

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about 2 years ago Lucy Mercer

Thanks so much, @fiveandspice, and thanks go out to @hardlikearmour for the kind words and thoughtful testing.

Sausage2

about 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I don't know how I missed this before, but I am definitely trying it ASAP. That horseradish thyme butter sounds amazing! Congrats on the CP!