The next instalment to the Thanksgiving menu is an interesting twist on a vegetable dish. I know that the horseradish sounds strange but I promise that you will be pleasantly surprised. No one will be able to pinpoint that the flavor is horseradish. This recipe is very simplistic but offers a rich flavor and makes for an elegant side dish. Feel free to change up the vegetables. In the pictures you will see that I added a parsnip as well as some brussel sprouts.
FALL VEGETABLES WITH HORSERADISH SAUCE
1 ½ lbs. green beans, cleaned
1 lb. carrots sliced
½ cup butter
3 Tbsp. drained bottled horseradish
3 Tbsp. cider vinegar
3 Tbsp. honey
salt and pepper to taste
On a baking sheet arrange the carrots drizzle with a small amount of olive oil. Sprinkle with salt and pepper and roast for 20 minutes at 350 degrees. On a separate sheet, arrange the beans and drizzle with olive oil and bake for about 10 minutes. Vegetables should be al dente. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the honey, and salt and pepper to taste. Toss the vegetables with the butter sauce and serve.
Your veggies look so yummy, and I love the serving dish!
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