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Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche Recipe

Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche

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Average Rating:

Total Reviews: 4

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  • on November 22, 2012

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    My whole family raved about this dish. I followed the recipe virtually to a T. I left the salt and pepper out of the horseradish creme fraishe; it tasted so Fresh without it. I chose to put my horseradish creme fraishe in a squeeze bottle and pipe it on all fancy-like after the roasted veggies were plated. I found Pepitas in the health food section of my local Bel Air market, and I chose to toast them in a skillet, rather than the oven. This will be a regular in our household, it was That Good!

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  • on July 17, 2012

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    OMG.....didn't have pepitas....but used almonds instead...followed everything else to the T!!!! This was amazing! New regular for us......YUMMMMMY!!!!

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  • on July 31, 2011

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    I have to admit that I didn't use the pepitas or horseradish cream sauce..sorry! I love root vegetables and LOVED these. The finglerings tasted kinda like yams because they picked up the sweetness of the beets. Tip: After all the vegetables are eaten used the roasted garlic to make risotto, garlic herb and oil dip or just eat them plain. Delicious!!

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  • on July 31, 2011

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    If Creme Fraiche is unavailable~try Marscapone Cheese Domestic or Italian,which is quite similar.Cream Cheese/Sour Cream mixture a last resort. Pepitas are Squah Seeds~ if can't find, try Sunflower Seeds or unsalted Pistachios. Seems Any substitutions Are Possible. Yet, Delicious as Is. We have these items on a regular basic luckily.

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