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.