Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche

Ingredients

• 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
• 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
• 1 cup creme fraiche
• 1/4 cup prepared horseradish
• Kosher salt and freshly cracked black pepper

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag