Description
One of my favorite ways to eat parsnips!
Ingredients
- 1 pound carrots
- 1 pound parsnips
- 3 tablespoons extra-virgin olive oil
- salt and ground black pepper to taste
- ¼ cup butter, softened
- 2 tablespoons minced shallot
- 2 tablespoons chopped fresh chives
- 1 ½ teaspoons chopped fresh rosemary
- 1 ½ teaspoons chopped fresh thyme
- 1 clove garlic, minced
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- 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 10×15-inch baking dish.
- Roast in the preheated oven
- stirring every 15 minutes
- until browned
- 40 to 45 minutes.
- Combine butter
- shallot
- chives
- rosemary
- thyme
- and garlic in a small bowl. Add to hot vegetables and toss to coat.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 4