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Roasted Carrots & Parsnips

A colorful and flavorful side dish - perfect for all your family gatherings!
5 from 1 vote
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Ingredients
  

  • 2 lbs carrots, cleaned
  • 2 lbs parsnips, cleaned
  • 6 Tbsp olive oil
  • 3 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1/2 cup unsalted butter, softened at room temperature
  • 4 Tbsp minced shallot
  • 4 Tbsp finely chopped fresh chives
  • 3 tsp finely chopped fresh rosemary
  • 3 tsp chopped fresh thyme
  • 2 cloves garlic, minced

Instructions
 

  • Heat oven to 450 degrees.
  • Cut the carrots and parsnips into uniform matchsticks (approx 2 inch x 1/4 inch). Toss with olive oil in a large bowl until thoroughly coated. Sprinkle in salt and pepper and toss again. Transfer into your favorite 10x15 inch Pyrex casserole dish.
  • Roast on center rack of the oven, stirring every fifteen minutes until the vegetables are browned and cooked to your liking. This will take approximately 45 minutes.
  • While the carrots are roasting, combine butter, shallot, garlic, and herbs in a small bowl and whisk together. (You could use this recipe for compound butter too...)
  • Remove carrots from oven, pour butter/herb mixture over, and toss to coat. Enjoy immediately.