Roasted Parsnips and Carrots with Citrus Honeyed Horseradish Sauce

Ingredients

• 1 lb fresh carrots, peeled

• 1 lb fresh parsnips, peeled

• 2 large garlic cloves, peeled, crushed

• 2 Tablespoons avocado oil

• The juice of 1 large organic navel orange

• 1 Tablespoon orange zest

• 2 Tablespoons horseradish sauce

• 2 Tablespoons raw honey

• 1 teaspoon pink salt

• 1/4 teaspoon freshly crushed black pepper

• 1/4 cup low-sodium broth of choice

• 1/2 cup finely chopped curly parsley

• 3 Tablespoons raw or toasted sesame seeds

• 1/8 teaspoon paprika - optional

Putting it All Together

1. Set oven at 400 F.

2. Wash and peel carrots and cut them lengthwise if they are large.

3. Mix crushed garlic, avocado oil, orange juice, zest, horseradish, raw honey, pink salt, and freshly crushed black together in a bowl.

4. Add the sauce to the carrots and parsnips and mix until well coated.

5. Pour onto a prepared baking sheet and arrange the carrots and parsnips in a single layer. Pour over the broth.

6. Bake 20 -30 minutes until carrots and parsnips are tender.

7. To serve, arrange on a platter and top with chopped parsley, sesame seeds, paprika. Enjoy!

Change it up!

This veggie side dish can be made the night before, stored in the fridge, and then served as a salad the next day with arugula, spring onion, fresh avocado, and pickled radishes.