Winter Root Vegetables

Ingredients

• 2 pounds small red potatoes, quartered
• 1 pound brussels sprouts, halved
• 1/2 pound parsnips, peeled and julienned
• 1/2 pound carrots, cut into chunks
• 1/2 pound turnips, peeled and cut into chunks
• 1/2 cup butter, cubed
• 2 tablespoons prepared horseradish
• 2 tablespoons cider vinegar
• 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
• 1/2 teaspoon salt, optional
• 1/4 teaspoon pepper