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Roasted Carrots & Parsnips with Shallot & Herb Butter

Scott Phillips

Servings: two to three.



  • 5 large carrots (about 1 lb.), peeled
  • 4 large parsnips (about 1 lb.), peeled
  • 3 Tbs. 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 Tbs. minced shallot
  • 2 Tbs. finely chopped fresh chives
  • 1-1/2 tsp. finely chopped fresh rosemary
  • 1-1/2 tsp. chopped fresh thyme
  • 1 clove garlic, minced

Nutritional Information

      Nutritional Sample Size based on three servings
      Calories (kcal) : 470
      Fat Calories (kcal): 270
      Fat (g): 30
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 40
      Sodium (mg): 1050
      Carbohydrates (g): 50
      Fiber (g): 12
      Protein (g): 4


  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Cut the carrots and parsnips into 2 x1/4-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 10×15-inch Pyrex dish and roast, stirring every 15 min., until the vegetables are nicely browned, 40  to 45 min.
  • 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.


Rate or Review


  • user-1059418 | 01/04/2015

    Another amazing recipe from Fine Cooking

  • Dashx | 05/13/2012

    Easy and Tasty! I've made this many times, and it's always a hit. I, too, add a little more shallot, and I saute the shallot first. Also, I make the herb butter mixture and add it to my bread machine baked bread recipe - 1 to 2 tablespoons per loaf. Such a simple way to jazz up a basic recipe.

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