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Roasted Potatoes, Parsnips, And Carrots With Horseradish Sauce

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Ingredients

1 (8-ounce) carton plain low-fat yogurt

2 tablespoons prepared horseradish

1/4 teaspoon salt

1 pound (1-inch-thick) sliced carrot

1 pound parsnip, peeled and cut into 1-inch pieces

1 pound fingerling potatoes, halved lengthwise

1 tablespoon olive oil

2 teaspoons chopped fresh sage

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

12 garlic cloves, peeled (about 1 garlic head)

4 large shallots, peeled and quartered

4 thyme sprigs

Cooking spray

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