Roasted Carrots & Parsnips with Shallot & Herb Butter

Roasted Carrots & Parsnips with Shallot & Herb Butter
Photo by Scott Phillips


  • ¼ cup unsalted butter, softened at room temperature
  • ½ tsp. freshly ground black pepper
  • 4 large parsnips (about 1 lb.), peeled
  • 1-½ tsp. kosher salt
  • 1 clove garlic, minced
  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. finely chopped fresh chives
  • + 4 more ingredients
    • 1-½ tsp. finely chopped fresh rosemary
    • 5 large carrots (about 1 lb.), peeled
    • 2 Tbs. minced shallot
    • 1-½ tsp. chopped fresh thyme

Position a rack in the center of the oven and heat the oven to 450°F. Cut the carrots and parsnips into 2 x1/4-inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10x15-inch Pyrex dish and roast, stirring e...

View full recipe at Fine Cooking


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