Roasted Vegetables with Mustard Horseradish Sauce

For the roast vegetables:

• 2 beets, peeled and cut into quarters
• 10 Brussels sprouts, trimmed and cut into halves
• ½ medium head cauliflower, cut into small florets
• 4 carrots, peeled and cut into halves
• 1 medium onion, cut into quarters
• 4 garlic cloves, crushed
• Freshly ground black pepper
• 2 t coconut oil
• 1 bunch fresh parsley, finely chopped

For the dressing:

• 1 T Dijon mustard
• 2 T lemon juice
• 1/8 cup water
• 1 t olive oil
• 2-inch horseradish piece, peeled and grated


Preheat the oven to 375 degrees F. Add the cut vegetables into baking pan, toss well to coat with coconut oil, season with pepper, and roast for 30 minutes. While the vegetables are roasting, prepare the dressing. Place the mustard, olive oil, horseradish and water into a blender or mason jar with lid and process or shake to obtain a creamy liquid. Add the lemon juice and shake or blend further. Set aside. Remove the roasted veggies from the oven. Serve with warm horseradish sauce.