Photo: Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche Recipe
Ingredients
Root Vegetables:
- 1 bunch medium red beets (about 4 beets)
- 1 bunch baby carrots (about 8 carrots)
- 1 pound gold fingerling potatoes, washed and dried
- 2 heads garlic, cut through the equator
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Toasted Spicy Pepitas:
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Kosher salt and freshly cracked black pepper
- 1/2 cup raw, shelled pepitas
Horseradish Creme Fraiche:
- 1 cup creme fraiche
- 1/4 cup prepared horseradish
- Kosher salt and freshly cracked black pepper
Directions
For the vegetables: Preheat the oven to 425 degrees F.
Trim the stems off the beets and lightly scrub with a vegetable brush - this will remove the tough outer layer. Quarter the beets and set aside. Trim the carrots (leaving a little of the stem on), and then cut in half crosswise. Add all the vegetables and the potatoes to a roasting pan along with the garlic head halves. Drizzle with the olive oil and season well with salt and pepper. Roast in the oven until golden brown and tender, about 45 minutes (the tip of a paring knife should pierce a potato and go through with little resistance).
For the spicy pepitas: In a large mixing bowl, combine the lemon juice, olive oil, chili powder, cumin and some salt and pepper. Add the pepitas and mix well so they are evenly coated. Toast in the oven until the pepitas are lightly browned, 7 to 10 minutes.
For the horseradish creme fraiche: Stir together the creme fraiche and horseradish and season with salt and pepper. Refrigerate until ready to serve.
To serve, place the roasted root vegetables on a large platter. Drizzle with the horseradish creme fraiche and garnish with spicy pepitas.
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By Evil Betty
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!
By homeexpressions...
LAKESIDE, 41
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!!!!
By mistyice26
Omaha, NE
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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