Roasted Parsnips and Carrots recipe

All Recipes Best Recipe Side Dish Vegetables Carrots

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

Nutrition Info

330.3 calories
carbohydrate: 32.6 g
cholesterol: 30.5 mg
fat: 22.3 g
fiber: 8.9 g
protein: 2.8 g
saturatedFat: 8.8 g
servingSize: -
sodium: 211 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. 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.

  3. Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.

  4. Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

Recipe Yield

4 servings

Recipe Note

One of my favorite ways to eat parsnips!

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