There is a magic about coming home and taking in the aroma of something roasting in the oven.
Maybe it came from a memory at our grandmother’s house, but there is an undeniable comfort about food cooking in the hearth of the home.
Mouthwatering smells of braising and roasting compliment the cool weather of winter. Roasting does mean choosing larger cuts of meat, like a bone-in prime rib.
Have no fear with this simple recipe, you will make your grandmother proud.
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Horseradish Beef with Honey Roasted Parsnips
Makes 6 servings
1 beef bone-in roast (about 4 to 6 bones)
3 tablespoons horseradish freshly grated
4 cloves minced garlic
4 sprigs rosemary
4 sprigs sage
sea salt and pepper
4 parsnips, peeled and halved lengthwise
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon pepper
2 tablespoons balsamic vinegar
4 tablespoons honey
Heat oven to 425 degrees. Rub the beef with horseradish and garlic. Tie the rosemary and sage on the underneath side of the beef roast. Sprinkle the roast with salt and pepper. Place on a roasting rack and roast in the oven for 15 to 20 minutes.
Turn down the heat to 325 degrees and continue to roast for an additional 40 minutes or until desired temperature is reached.
Toss the parsnips with the olive oil, sea salt, pepper, balsamic and honey. Place on sheet pan and roast in oven at 325 degrees for about 35 minutes.
Note: If you cannot find fresh horseradish, use half the amount of prepared horseradish.
Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother Nature and the many growers in the Kansas City area.