Oven-Roasted Vegetables Recipe with Light Yogurt and Horseradish Dip

oven-roasted vegetables

Why serve raw vegetable crudités when one simple extra step elevates this classic party food to something extraordinary? By bathing raw vegetables in olive and salt and roasting at a high temperature, the delicate sweetness of Brussels sprouts, carrots, parsnips, potatoes and radishes comes out. You’ll be truly shocked at the sweet caramelized taste of a roasted radish when compared with its sharply spicy raw state. Make sure you line a baking sheet with parchment to ensure that your oven-roasted vegetables don’t stick to the metal pan.

oven-roasted vegetables

You can find white horseradish in most markets. It’s usually sold in small jars near the mustard. Store-bought horseradish is perfectly fine to use in the yogurt dip, however homemade horseradish is easy to make and adds an extra level of tangy spice. Preserved horseradish has much less of a kick than fresh so add another ½ tablespoon. To make your own horseradish, follow this easy recipe.

oven-roasted vegetables

Oven-Roasted Vegetables with Light Yogurt & Horseradish Dip

Serves 6 as an appetizer


10 small stemmed carrots
1 small bunch radishes (about 15)
1 large parsnip
1 cup Brussels sprouts (about 20)
1 cup small red potatoes (about 10)
½ cup olive oil
1 ½ tablespoons coarse salt
1 cup Greek yogurt
1 tablespoon fresh white horseradish (or 1 ½ tablespoons of store bought)
1 tablespoon finely chopped scallions


Preheat oven to 375 degrees Fahrenheit. Carefully wash and dry the carrots, radishes, potatoes, Brussels sprouts and parsnip. Leave the skin on the carrots and trim the stems to ½ inch. Peel the parsnip and chop into bit-sized medallions. Cut the potatoes into bite sized pieces. Cut the stems off the Brussels sprouts and chop in half if larger than 1 inch (leave whole if sprouts are small). Trim the stems of the radishes and slice in half. Toss all the vegetables in a large bowl with olive oil and salt.

Spread them on a single layer on a parchment paper-lined baking sheet. Roast for 40 minutes at 375 until the bottoms just start to burn.

Mix the yogurt, horseradish and scallions together in a bowl with a pinch of salt.

Arrange the vegetables on a platter with a bowl of the dip and serve at room temperature.

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Photos by Ally-Jane.