Roasted Parsnips and Carrots

carrots

parsnips

olive oil

salt and black pepper

butter, softened

shallot

chives

rosemary

thyme

garlic,

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 10x15-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.


So delicious!!! The veggies are perfectly caramelized and seasoned. I did find the cook time was a little long - my veggies were done after 30 mins. I also ended up using only half the herb butter, so you may want to make half. This will make the perfect side dish over the holidays. Vibrant colors are always a nice addition to your plate.

This was a pretty good recipe. I think the only thing I would do is cut down on the cook time to 30 to 35 minutes. My veggies were a little well done, but they tasted great.

Only need to cook about 30 minutes.  Herb butter is excellent!

I made changes!   I have a garlic and onion intolerance so I used a garlic infused olive oil, cut the veggies thin, and it baked in less time.  Was DeLish!   Thanks for the spice suggestions!

My family loved this and I will definitely be making it again. I didn't have rosemary so I left it and used dehydrated chives instead of fresh. I have never eaten parsnips before and thought it was delish!

They were ok. Parsnips tend to cook faster than carrots. Might put them in after carrots have cooked for 5-10 mins. Colour was nice. Flavour was all right. Nothing out of the ordinary. Prefer roasted in butter and honey.

roasted parsnips and carrots

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Author : joyfulg

Ingredients

Instructions

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Roasted Carrots and Parsnips