This simple recipe for oven-roasted vegetables highlights the sweetness of these fab foods, perfect for your crudités platter.
Ingredients
- 10 small stemmed carrots
- 1 small bunch radishes (about 15)
- 1 large parsnip
- 1 cup Brussels sprouts (about 20)
- 1 cup small red potatoes (about 10)
- ½ cup olive oil
- 1 ½ tablespoons coarse salt
- 1 cup Greek yogurt
- 1 tablespoon fresh white horseradish (or 1 ½ tablespoons of store bought)
- 1 tablespoon finely chopped scallions
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