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10 minutes
40 minutes
50 minutes
- 1 pound carrots
- 1 pound parsnips
- 3 tablespoons extra-virgin olive oil
- 0.25 cup butter, softened
- 2 tablespoons minced shallot
- 2 tablespoons chopped fresh chives
- 1.5 teaspoons chopped fresh rosemary
- 1.5 teaspoons chopped fresh thyme
- 1 clove garlic, minced
- Preheat the oven to a piping hot 450 degrees F (230 degrees C).
- Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss in olive oil, then season with salt and pepper. Spread the vegetables in a 10x15-inch baking dish.
- Roast in the oven, stirring every 15 minutes, until beautifully browned, for 40-45 minutes.
- In a small bowl, mix together the butter, shallot, chives, rosemary, thyme, and garlic. Then add the mixture to the hot vegetables and toss everything together until coated.
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