Roasted spring root vegetables with horseradish-thyme butter

Food52_06-05-12-1515

Course Side Dishes

Ingredients in this Recipe

1 tablespoon chopped fresh thyme
1 tablespoon prepared horseradish
12 radishes, halved (for small ones) or quartered (for large ones)
2 teaspoons sherry vinegar
3 carrots, peeled and diced 1"
3 spring Vidalia onions, quartered
3 tablespoons olive oil
3 tablespoons unsalted butter
3 turnips, peeled and diced 1"
Salt and pepper

Recipe Preparation

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