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 10x15-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.
nutrition information (per serving):
based on three servings;
sat fat g
Photo: Scott Phillips