Roasted Vegetables with Horseradish Dressing
Elevate your side dish game with this vibrant and flavorful Roasted Vegetables with Horseradish Dressing recipe—your new go-to for a healthy, crowd-pleasing option. A medley of carrots, parsnips, red bell pepper, zucchini, and red onion is roasted to golden perfection with olive oil, thyme, and a hint of seasoning. But it’s the zesty horseradish dressing that steals the show, blending creamy mayonnaise, sharp Dijon mustard, and a touch of honey for a tangy-sweet finish. Perfectly versatile, this dish works as a stunning side or a light main course and can be served warm or at room temperature. Packed with wholesome ingredients and ready in under an hour, it’s an easy way to impress at your next dinner party or weeknight meal. Try this roasted vegetable recipe today for irresistible flavor in every bite!
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Recipe Information
Ingredients
- 4 medium Carrots
- 3 medium Parsnips
- 1 large Red bell pepper
- 2 medium Zucchini
- 1 large Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh thyme leaves
- 2 tablespoons Prepared horseradish
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper for easy cleanup.
Peel the carrots and parsnips, then cut them into 2-inch sticks. Cut the red bell pepper into 1-inch strips, the zucchini into half-moons, and the red onion into thick wedges.
Place the prepared vegetables on the baking sheets, evenly spreading them out to ensure they roast instead of steam.
Drizzle the vegetables with olive oil, sprinkle with salt, black pepper, and fresh thyme leaves, and toss until evenly coated.
Roast the vegetables in the preheated oven for 30-35 minutes, flipping them halfway through, until they are tender and golden brown.
While the vegetables are roasting, prepare the horseradish dressing. In a small bowl, whisk together the prepared horseradish, mayonnaise, Dijon mustard, lemon juice, and honey. Taste and adjust seasoning if necessary.
Once the vegetables are roasted, transfer them to a serving platter and drizzle with the horseradish dressing. Toss gently to coat.
Garnish with chopped fresh parsley before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 3396 mg | 148% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 64.4 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 4153 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
