Roasted Parsnips Recipe

Ingredients

• 1 1/2 pounds parsnips, peeled and cut into 2 1/2 inch batons
• 4 teaspoons extra virgin olive oil
• 1/3 cup stock (low sodium turkey stock, chicken stock or vegetable broth)
• 3 tablespoons unsalted butter, softened
• 4 teaspoons drained, bottled horseradish (or homemade )
• 1/2 tablespoons finely chopped flat-leaf parsley
• 1/2 tablespoons minced chives
• 1/2 small garlic clove, minced