St. Pat's Veggies

Name: St. Pat's Veggies
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 4 tbsp unsalted butter, melted; 2 tbsp prepared horseradish, well-drained; 1.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 6 medium medium carrots, peeled and cut into 2-inch chunks; 1.25 lb small gold potatoes (about 1½ inches), halved; 1 very small very small green cabbage, cored and cut into ½-inch slices; 2 tbsp fresh Italian parsley, chopped; 1 cup full-fat sour cream; 2 tbsp prepared horseradish, well-drained; 1 tbsp Dijon mustard; 1 tsp white wine vinegar; 0.25 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.25 tsp granulated sugar

Horseradish-Glazed Irish Root Vegetables

These rustic vegetables get a bold twist from horseradish butter that caramelizes beautifully during the long roast. The potatoes develop crispy edges while the carrots turn sweet and tender, and the cabbage transforms into golden ribbons. Serve alongside the cooling horseradish cream sauce for the perfect balance of heat and richness.

IrishSide DishVegetarianComfort FoodHolidayRoastingSpringFallWinter

Prep15 min

Cook1 hr 30 min

Total1 hr 45 min

Servings6

Difficultyeasy

Ingredients

4 tbspunsalted butter, melted
2 tbspprepared horseradish, well-drained
1½ tspkosher salt
¼ tspfreshly ground black pepper
6 mediummedium carrots, peeled and cut into 2-inch chunks
1¼ lbsmall gold potatoes (about 1½ inches), halved
1 very smallvery small green cabbage, cored and cut into ½-inch slices
2 tbspfresh Italian parsley, chopped(optional)

Horseradish Cream Sauce

1 cupfull-fat sour cream
2 tbspprepared horseradish, well-drained
1 tbspDijon mustard
1 tspwhite wine vinegar
¼ tspkosher salt
¼ tspfreshly ground black pepper
¼ tspgranulated sugar

Instructions

Position a rack in the center of your oven and preheat to 325°F. This moderate temperature allows the vegetables to roast slowly and develop deep, caramelized flavors without burning.
Whisk together the melted butter, horseradish, salt, and pepper in a small bowl until well combined. The horseradish will distribute evenly and create a flavorful coating for all the vegetables.
Arrange the carrots, potatoes, and cabbage in separate sections on a large rimmed baking sheet. Drizzle the horseradish butter over everything, then toss each vegetable group to coat thoroughly while keeping them in their own areas. Place the potatoes cut-side down — this ensures they'll develop beautifully crispy, golden surfaces.
Roast for 1 hour and 30 minutes, checking every 20-30 minutes for even browning. When the cabbage edges turn golden and crispy, give those pieces a gentle toss. Flip the potatoes and carrots only when they've developed a nice caramelized crust — usually after about an hour. The vegetables are done when easily pierced with a fork and beautifully browned.
⏱ 1 hr 30 min
While the vegetables finish roasting, whisk together all the sauce ingredients in a small bowl until smooth. Taste and adjust the horseradish, salt, or vinegar to your liking — the sauce should be tangy and cooling to balance the roasted vegetables' sweetness.