I absolutely love this side dish, so I thought I'd share it here. I eat it as is, but sometimes I mix in low carb pasta with it and it's really delicious that way, too. If the amounts are too much, you can halve it and it works out just fine. You can also add carrots if you want, but I don't, so I left them off my ingredient list.
1 pound Brussels sprouts, cleaned and halved
1 pound rutabega, cubed
1 pound parsnips, cubed
1 stick of butter
2-3 T. apple cider vinegar
2-3 T. horseradish
2-3 T. dill
salt and pepper to taste
Separately roast the vegetables in a light coating of olive oil at 400 degrees until browned and al dente. In a deep skillet, melt the butter and add the remaining ingredients. Toss the vegetables in the sauce and serve!