Ingredients
4
4 servings
- •1 pound carrots
- •1 pound parsnips
- •3 tablespoons extra-virgin olive oil
- •salt and ground black pepper to taste
- •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
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 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.
Nutritional Facts
Per 4 servings
- Calories: 330
- Carbohydrate: 33g
- Fat: 22g
- Fiber: 9g
- Protein: 3g
- Sugar: 11g
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