Ingredients50 m servings 330
- 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.
Per Serving: 330 calories; 22.3 32.6 2.8 31 211 Full nutrition
ReviewsRead all reviews 5
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 butt...
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 ...