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.