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Roasted Winter Vegetables With Horseradish & Soured Cream Sauce

Roasted Winter Vegetables With Horseradish & Soured Cream Sauce comes together with Potatoes Scrubbed & Halved, Celeriac Cut Into Large Chunks, Parsnips Or Sweet Potato Cut Into Chunks, Garlic Peeled, and Fresh Rosemary. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 8 oz
• 8 oz
• 2
• 4
• 4 sprig
• 6 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 200C/400F/Gas Mark 6.

2. 2

   Heat the oil in a large roasting tin until very hot.

3. 3

   Add all the prepared vegetables with the garlic, rosemary, and seasoning.

4. 4

   Turn gently until all the vegetables are coated in oil.

5. 5

   Cover the tin with foil and bake for 45 minutes.

6. 6

   Meanwhile mix together the sour cream, horseradish and chives and transfer to a small serving bowl. Chill until ready to use.

7. 7

   Remove the foil and turn over all the vegetables.

8. 8

   Return to the top of the oven for 20 minutes until vegetables are tender and golden brown.

9. 9

   Transfer the vegetables to a serving dish and serve witth the sauce.

10. 10

    To make a delicious onion gravy to enjoy with your vetetables, add 2 tablespoons of flour to the juices left in the pan and cook, sitirring continuously, until golden.

11. 11

    Bring to the boil, stirring, and season to taste.

12. 12

    Pour through a sieve and serve with Yorkshire Puddings.