Roasted Parsnips with Horseradish Herb Butter

Roasted Parsnips with Horseradish Herb Butter

Roasted Parsnips with Horseradish
Roasted Parsnips with Horseradish Herb Butter

(Makes 6 servings)

Preheat oven to 400 F. In medium baking dish, toss parsnips and carrots with olive oil. Season with salt and pepper. Add chicken stock; cover with aluminum foil and roast. Stir once or twice until parsnips and carrots are tender and the stock has evaporated (about 45 minutes).
Meanwhile, in medium bowl, mix butter, horseradish sauce, herbs, and garlic. Adjust seasonings to taste with salt and pepper. Toss roasted vegetables with horseradish butter. Serve.

Recipe from Glutenfreeda Online Magazine and Recipe Book.