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!