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Eat my pickles.
Wear clean underwear.
Marry a doctor.


Recipes from Bubbie's Kitchen

Roasted Veggies with Horseradish Cream

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Cook time: 60 mins | | Serves: 2


  • 2 Medium Parsnips
  • 16 oz of Brussels Sprouts
  • 2 medium Golden Beets
  • 1 Tbsp of dried Thyme
  • 1 Tbsp of grape Seed Oil
  • Salt & Pepper

Horseradish Cream Sauce:

  • 1 cup of Vegan Sour Cream ( I love Tofutti brand)
  • 2 tsp of Dijon Mustard
  • 4 Tbsp of Bubbies prepared Horseradish
  • 1-2 tsp of Beefree Honee or Agave Syrup
  • Salt & Pepper to taste


    1. The day before serving: Mix the Sour Cream, Horseradish, Dijon Mustard, Beefree Honee, Salt & Pepper together well and refrigerate for 24 hrs. This will give the flavors time to come together.
    2. Wash, trim and cut the Brussels Sprouts in half and peel the Parsnips and Beets and cut them into smallish cubes (about the same size as the halved Brussels).
    3. Toss the Veggies with a bit of OIl, Dried Thyme, Salt & Pepper, and Bake at 350 for 1 hour or until all the veggies are tender.
    4. Serve warm with the Horseradish Cream.