Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Cook: 55 min
  • Yield: 4 to 6 servings
Save Recipe


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


  1. For the vegetables: Preheat the oven to 425 degrees F.
  2. 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).
  3. 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.
  4. For the horseradish creme fraiche: Stir together the creme fraiche and horseradish and season with salt and pepper. Refrigerate until ready to serve.
  5. To serve, place the roasted root vegetables on a large platter. Drizzle with the horseradish creme fraiche and garnish with spicy pepitas.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Oven-Roasted Root Vegetables

Roasted Root Vegetable Salad

Butterflied, Dry Brined Roasted Turkey with Roasted Root Vegetable Panzanella

Roasted Winter Vegetables

Roasted Vegetable Frittata

Baked Penne with Roasted Vegetables

Roasted Vegetables with Balsamic Glaze

Braised Pot Roast with Vegetables