Root Vegetables

courtesy of maxliving.com

Great by itself as a “warm salad” or serve with your favorite entrée.

INGREDIENTS

• 2 lbs small red potatoes quartered

• 1 lb Brussel sprouts halved

• 1/2 lb parsnips peeled and julienne

• 1/2 lb carrots cut into chunks

• 1/2 lb turnips peeled and cut into chunks

• 1/3 cup olive oil

• 2 tbsp horseradish

• 2 tbsp vinegar

• 2 tbsp snipped fresh dill

• 1/2 tsp sea salt

• 1/4 tsp pepper

INSTRUCTIONS

• Cook vegetables separately in water until tender. Drain.

• Combine remaining ingredients, add vegetables, toss, and coat.