Roasted Spring Root Greens with Horseradish-Thyme Butter  Roasted Spring Root Greens with Horseradish-Thyme Butter 12165 roasted spring root greens with horseradish thyme butter

Roasted Spring Root Greens with Horseradish-Thyme Butter

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recipe image  Roasted Spring Root Greens with Horseradish-Thyme Butter ccf362abe36e1b0e0238162d0a73f396 l

Roasted Spring Root Greens with Horseradish-Thyme Butter  Roasted Spring Root Greens with Horseradish-Thyme Butter gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Picture by James Ransom
  • Serves
Author Notes

Radishes and turnips are mainstays of the spring CSA field. Each score smartly to roasting and I dress them with this horseradish and thyme butter adapted from the Gourmet Cookbook. I conventional Vidalia spring onions, turnips, radishes and carrots; but unique potatoes and toddler beets would be honest, too. (We’re lucky in Georgia to bag spring Vidalia onions, but any soft, sweet onion will work right here. —Lucy Mercer

Take a look at Kitchen Notes

I will admit I’m a sucker for roasted vegetables, but most frequently factual toughen their sweet goodness with some salt and pepper. This recipe might maybe maybe commerce that! The horseradish-thyme butter adds any other dimension of flavor, with somewhat minimal extra effort. The turnips and radishes private a itsy-bitsy bitter edge that’s offset properly by the zingy, buttery sauce. The sauce furthermore balances the pure sweetness of the carrots and onions. My veggies private been carried out at 35 minutes, so be distinct to remain up for caramelization. Make certain that to style a veggie or two sooner than serving and add extra salt, vinegar, or horseradish if desired. —hardlikearmour

  • Take a look at Kitchen-Current

  • Roasted spring root vegetables

  • 3

    spring Vidalia onions, quartered

  • 12

    radishes, halved (for minute ones) or quartered (for sizable ones)

  • 3

    turnips, peeled and diced 1″

  • 3

    carrots, peeled and diced 1″

  • 3 tablespoons

    olive oil
  • Salt and pepper

  • Horseradish-thyme butter

  • 3 tablespoons

    unsalted butter

  • 1 tablespoon

    willing horseradish

  • 1 tablespoon

    chopped unusual thyme

  • 2 teaspoons

    sherry vinegar

  • 1/2 teaspoon

  1. Roasted spring root vegetables
  2. Preheat oven to 400. Combine vegetables in a huge bowl and coat with olive oil, salt and pepper. Breeze with spoon or toss with palms to bag distinct all pieces are evently coated.
  3. Unfold vegetables in a single layer on a foil-lined baking sheet. Space in 400 level oven for Forty five minutes, stirring frequently. Greens can private caramel-brown edges when willing. Toss vegetables with Horseradish-Thyme Butter and motivate.
  1. Horseradish-thyme butter
  2. In a minute skillet over low heat, soften butter. Add willing horseradish, thyme, sherry vinegar and salt. Exhaust a roam to entirely combine. Pour butter over warm roasted vegetables and motivate.

I write about gardening and cooking. Backyard to Table is my jam. And jam is my jam, too.

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