Easter Menu Inspirations

Need some inspiration for that last minute side dish or a beverage that can act as both a cocktail or exciting mocktail?

Then you come to the right place.

This simple but delicious Roasted Parsnips & Carrots w/ Horseradish Cream pairs beautifully with meat, seafood or an all vegetarian menu. One of the best things about this recipe is that the ingredients are affordable and easy to find. The other is that's it quick to make and adds a beautiful pop of color to your holiday table.

For a refreshing Easter drink, give my Juneteenth Jubilee Hibiscus Lemonade a try. It is my all time favorite beverage . You can adulterate it with with a splash of tequila, ( my favorite), or a splash of yours. This vibrant drink is also delicious over ice, with a squeeze of lemon or lime.

You can pick up Juneteenth Jubilee Hibiscus Lemonade Punch in the 'Shop My Products' tab of this website or at The Cook's Warehouse in Ansley mall, Atlanta.

Have a Happy Easter & Enjoy!

Chef Jenn

Food styling by Jennifer Hill Booker. Photo by Chris Hunt for the Atlanta Journal Constitution.

Roasted Parsnips & Carrots w/ Horseradish Cream

Recipe by Chef Jennifer Hill Booker

Yields 6 servings

Ingredients:

• 1/2 cup mayonnaise

• 1/4 cup heavy cream

• 2 tablespoons grated horseradish

• 3 large garlic cloves, minced, about 1 tablespoon

• 6 medium carrots washed, peeled and split lengthwise

• 6 medium parsnips, washed, peeled and split lengthwise

• ¼ cup olive oil

• 2 teaspoons kosher salt

• 1 teaspoon fresh ground black pepper

• 1/2 cup panko breadcrumbs

Directions:

1. Heat the oven to 375 degrees. Line a sheet pan with parchment paper.

2. In a small bowl, combine the mayonnaise, cream, horseradish and garlic. Set aside.

3. Place carrots and parsnips in a large bowl and toss with olive oil, salt and pepper. Pour carrots and parsnips in a single layer onto the prepared sheet pan and place in the oven.

4. Roast for 20 minutes until the carrots are soft and both carrots and parsnips are golden brown.

5. Remove from oven and drizzle the carrots and parsnips with mayonnaise-horseradish mixture. Sprinkle with panko breadcrumbs and return to oven for 5 minutes, or until the breadcrumbs are brown.

6. Remove from oven and transfer to a serving platter. Serve warm.

For other great recipes check our the Food & Dining Section of the Atlanta Journal Constitution newspaper.