A traditional root vegetable dish with a fragrant herbal kiss of butter. It makes a great side dish for roasted chicken.
Roasted Carrots and Parsnips with Herbed Butter
Roasted Carrots and Parsnips with Herbed Butter
Cathy Kirkham
4
Side Dish
A traditional root vegetable dish with a fragrant herbal kiss of butter. It makes a great side dish for roasted chicken.
Ingredients
VEGGIES
- 1lb carrots, peeled (5 large)
- 1lb parsnips, peeled (4 large)
- 3 tbsp olive oil
- 1 ½ tsp sea salt
- ½ tsp fresh ground pepper
HERBED BUTTER
- 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
Directions
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.
