Ingredients
1 pound small red potatoes, cut into 1-inch chunks1/2 pound brussels sprouts, halved2 medium parsnips, peeled and cut into 1/2-inch chunks1 small turnip, peeled and cut into 1/2-inch chunks2 small carrots, cut into 1/4- to 1/2-inch slices4-1/2 teaspoons butter1-1/2 teaspoons snipped fresh dill1-1/2 teaspoons white vinegar1-1/2 teaspoons prepared horseradish, drained1/4 teaspoon salt
Preparation
Place the vegetables in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender.
Melt butter in a large nonstick skillet. Stir in the vegetables and toss to coat evenly. In a small bowl, combine the dill, vinegar, horseradish and salt. Pour over the vegetables; toss to coat evenly. Serve immediately.
