Horseradish-Roasted Fall Vegetables

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This recipe brings out the wonderful flavors of harvest season. Zesty horseradish nicely balances the sweetness of the squash and apples.

Horseradish-Roasted Fall Vegetables


  • 1 medium acorn squash
  • 3/4 lb red potatoes cut into bite-sized pieces
  • 1 large, crisp apple such as Honeycrisp or Granny Smith, cored and cut into bite-sized pieces
  • 2 tbsp creamy German horseradish
  • 2 tsbp olive oil
  • salt and pepper to taste


  • Preheat oven to 375 degrees F.
  • Place squash in oven for about 15 minutes to soften somewhat, then peel and slice into bite-sized pieces, discarding seeds.
  • Combine squash in a roasting pan with potatoes and apple. In a small bowl, whisk together horseradish, olive oil and salt and pepper. Pour mixture over vegetables and apple and toss. Roast uncovered, tossing occasionally, until deeply roasted and caramelized, about 1 hour. Serve.
Course: Side Dish
Keyword: Thanksgiving
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