Roasted Carrots and Parsnips with Herbed Butter
A traditional root vegetable dish with a fragrant herbal kiss of butter. It makes a great side dish for roasted chicken.
1lb carrots, peeled (5 large)
1lb parsnips, peeled (4 large)
3 tbsp olive oil
1 ½ tsp sea salt
½ tsp fresh ground pepper
¼ c soft butter
2 tbsp minced shallot
2 tbsp chopped chives (or Italian parsley)
1 ½ tsp chopped rosemary
1 ½ tsp chopped thyme
1 garlic clove, minced
Heat oven to 450F. Cut vegetables into 2" x ¼" sticks. Toss with oil, salt and pepper.
Place on baking tray and roast 30 to 35 minutes, stir every 15 minutes.
Combine butter, shallots, herbs & garlic. Add to hot roasted vegetables.
Sprinkle with chopped Italian parsley.