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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Roasted Carrots and Parsnips with Shallot and Herb Butter Recipe

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This recipe for Roasted Carrots and Parsnips with Shallot and Herb Butter is from Julie's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 large carrots (about 1lb), peeled
4 large parsnips (about 1lb), peeled
3 tbsp extra virgin olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

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
Directions:
Directions:
Position a rack in the center of the oven and heat the oven to 450ºF.

Cut the carrots and parsnips into 2 x 1/4 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 and roast, stirring every 15 mins., until the vegetables are nicely browned; 40 to 45 mins.

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.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
A perfect Fall recipe. This recipe can be doubled but add additional time for roasting veggies. The Shallot and Herb Butter is also good on any veggies or simple spread on fresh bread.

 

 

 

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