Prep time:
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Cook time:
60 minutes
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Total time:
This tasty meal created by The Yummy Vegan, is sure to be a hit year round! This recipe calls for Brussel Sprouts, Parsnips, Golden Beets, and Potatoes!
Ingredients
- 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
Directions
- 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.
- 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).
- 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.
- Serve warm with the horseradish cream.
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