Recipe: Roasted Carrots and Parsnips with Garlic-Herb Butter

ROASTED CARROTS AND PARSNIPS

5 large carrots (about 1 lb.), peeled
4 large parsnips (about 1 lb.), peeled
3 tbsp. extra-virgin olive oil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
FOR THE GARLIC-HERB BUTTER:
1/4 cup unsalted butter, softened at room temperature
2 tbsp. minced shallot
2 tbsp. finely chopped fresh chives
1 1/2 tsp. finely chopped fresh rosemary
1 1/2 tsp. chopped fresh thyme
1 clove garlic, minced

Position a rack in the center of the oven and heat the oven to 450 degrees F.

Cut the carrots and parsnips into 2x1/4-inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10x15-inch Pyrex dish.

Roast, stirring every 15 minutes, until the vegetables are nicely browned, 40 to 45 minutes.

Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately.

Makes 2-3 servings
Source: Fine Cooking magazine, February 1, 2005