Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce

Roasted Potatoes, Parsnips, and Carrots with Horseradish Sauce
16 Ingredients
  • Horseradish sauce:
  • 1 (8-ounce) carton plain low-fat yogurt
  • 2 tablespoons prepared horseradish
  • 1/4 teaspoon salt
  • Vegetables:
  • 1 pound (1-inch-thick) sliced carrot
  • 1 pound parsnip, peeled and cut into 1-inch pieces
  • 1 pound fingerling potatoes, halved lengthwise
  • 1 tablespoon olive oil
  • 2 teaspoons chopped fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 garlic cloves, peeled (about 1 garlic head)
  • 4 large shallots, peeled and quartered
  • 4 thyme sprigs
  • Cooking spray
Chronic Conditions
Consume Less
Consume Less
Neutral/Ok
Consume Less
Consume Less
Consume Less
Consume Less
Neutral/Ok
Neutral/Ok
Consume Less
Nutrition
280
14% daily value
6 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

11% 7

Saturated

5% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

17% 50

Carbs (net)

- 40

Fiber

41% 10

Sugars

- 15

Sugars, added

- 0

Protein

14% 7

Cholesterol

1% 2

Sodium

17% 413

Calcium

19% 187

Magnesium

18% 76

Potassium

25% 1170

Iron

15% 3

Zinc

14% 2

Phosphorus

32% 223

Vitamin A

72% 644

Vitamin C

48% 43

Thiamin (B1)

21% 0

Riboflavin (B2)

17% 0

Niacin (B3)

15% 2

Vitamin B6

54% 1

Folate equivalent (total)

26% 106

Folate (food)

- 106

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

3% 0

Vitamin E

14% 2

Vitamin K

38% 46

Sugar alcohols

- 0

Water

- 271
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