Best Roasted Parsnips and Carrots Recipe

Ingredients

• 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

1. Preheat your oven to 450 degrees F (230 degrees C) for optimal roasting.
2. Cut the carrots and parsnips into 2-inch matchsticks, approximately 1/4-inch thick. Toss them thoroughly with olive oil, then season generously with salt and pepper. Spread the vegetables evenly in a 10x15-inch baking dish.
3. Roast in the preheated oven, stirring every 15 minutes to ensure even browning, for a total of 40 to 45 minutes.
4. In a small bowl, combine the butter, shallot, chives, rosemary, thyme, and garlic. Add this flavorful mixture to the hot, roasted vegetables and toss until well coated.

Nutrition

• Calories: 330 kcal
• Fat Content: 22 g
• Fiber Content: 9 g
• Sugar Content: 11 g
• Sodium Content: 211 mg
• Protein Content: 3 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 33 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g