Roasted Parsnips and Carrots

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.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 330 Calories

Ingredients

• ¼ cup butter, softened
• 1 clove garlic, minced
• 2 tablespoons chopped fresh chives
• salt and ground black pepper to taste
• 1 pound carrots
• 2 tablespoons minced shallot
• 3 tablespoons extra-virgin olive oil
• 1 ½ teaspoons chopped fresh rosemary
• 1 ½ teaspoons chopped fresh thyme
• 1 pound parsnips

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 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.

Step 3

Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.

Step 4

Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.