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Root Vegetables

 

root vegetable recipe

Root Vegetables

Great by itself as a “warm salad” or serve with your favorite entrée.
Print Recipe Pin Recipe
Course Appetizer, Dinner, Lunch, Salad, Side Dish
Cuisine American

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.

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Disclaimer: The information provided on this website, by MaxLiving, is for general use only. Any statement or recommendation on this website does not take the place of medical advice nor is meant to replace the guidance of your licensed healthcare practitioner. These statements have not been evaluated by the Food and Drug Administration. MaxLiving information is and products are not intended to diagnose, cure, treat, or prevent any disease or provide medical advice. Decisions to use supplements to support your specific needs should be considered in partnership with your licensed healthcare practitioner.

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