Roasted Parsnips and Carrots
Description
Roasted parsnip and carrot matchsticks are tossed with a savory herbed butter when they come out of the oven to make this fantastic fall side dish.
Ingredients
•
1 pound carrots
•
1 pound parsnips
•
3 tablespoons extra-virgin olive oil
•
salt and ground black pepper to taste
•
1/4 cup butter, softened
•
2 tablespoons minced shallot
•
2 tablespoons chopped fresh chives
•
1 1/2 teaspoons chopped fresh rosemary
•
1 1/2 teaspoons chopped fresh thyme
•
1 clove garlic, minced
Directions
1
Preheat the oven to 450 degrees F (230 degrees C).
2
Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
3
Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
4
Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.