I am always challenged to find new ways to make vegetables interesting. This is a version of a recipe found in Fine Cooking’s Holiday magazine a few years ago. It reminded me how much I actually like parsnips! This is a great side dish for any meat, not just during the holidays.
TIPS: I use a similar herb butter to top our NY or Ribeye steak when it comes off the grill, while its resting. So when I make this herb butter, I often use a whole stick of butter and 3X the recipe and store in the fridge covered for 2 weeks, or freeze the butter log to use later. Fresh herbs are the only way to go here, although green scallions could be substituted for chives, but omit the shallots if you choose to do this.
Roasted Carrots and Parsnips with Herb Butter
Ingredients
- 5 large carrots peeled
- 4 large parsnips peeled
- 3 Tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp pepper
Herb Butter
- 1/3 cup butter softened to room temperature
- 2 Tbsp minced shallot
- 2 Tbsp finely chopped fresh chives
- 1 1/2 tsp finely chopped fresh rosemary
- 1 1/2 tsp chopped fresh thyme
- 1 minced garlic clove
- pinch salt and pepper
Instructions
- Preheat oven to 450 degrees (or 400 convection).
- Cut the carrots and parsnips into 2 1/4 inch matchsticks. Toss them in a large bowl with olive oil and sprinkle with salt and pepper. Pour vegetables into a large pyrex baking dish or baking sheet so that they are mostly in a single layer.
- Roast, stirring every 15 minutes, until they are tender and browned, about 40-45 minutes.
- Mix together herb butter ingredients in a small bowl and stir well.
- Remove carrots and parsnips from oven, and while still hot, toss with herb butter to coat well. Serve immediately.
- Enjoy!