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Roasted Carrots & Parsnips with Shallot & Herb Butter

by Julie Grimes Bottcher

read reviews (7)

Serves two to three.

To learn more, read the article:
Zesty Roasted Vegetable Combinations

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carrots parsnips rosemary more more

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

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

photo: Scott Phillips

From Fine Cooking 70 , pp. 46

February 1, 2005

user reviews

Rate this Recipe

by Dashx, 5/13/2012Easy 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.

by 5boys2girls4now, 11/25/2011WOW! This was amazing :) This was my husband's favorite dish and tied for #1 for me. We loved the recipe as is, but I did use more shallot than the recipe called for- 1 whole large shallot so more like a quarter cup. The recipe says that it serves 2-3, but 1lb. parsnips and 1lb. carrots yield enough for 4-6 as a side for Thanksgiving dinner at our house. I actually omitted the butter (since we did not feel we needed the extra fat for our Thanksgiving meal) and just added the herbs, garlic and shallot. Perfectly delicious!

by lasalette, 12/2/2010This is a very good recipe, but it can be improved by adding rutabaga to the mix. This balances the flavour of the carrots and parsnips.

by Lilia37, 1/2/2010Wonderful, absolutely wonderful. I'm going to be making this one again, and again. I didn't have a shallot, so I ended up frying about 1/4 cup finely diced onion on top of the stove in a bit of butter. Added some finely chopped parsley as well.

by desertbaker, 12/31/2009This was the best thing on the table at Christmas! It was so good, and I'm going to make it again this week! The parsnips and carrots were just perfect and top it off with the compound butter!! Wow!! Butter was also DIVINE on mashed potatoes, and I made up a large batch to store in the freezer. I can see smearing it on all kinds of fresh steamed or roasted vegetables.

by davidsimp, 12/12/2009Big hit at our Thanksgiving dinner. Simple prep and wonderful taste sweetened by the long roasting time. Herb butter was so good that guests were using it on all the other side dishes, too.

by katmiller, 5/20/2009Outstanding recipe. Nice splash of color to the table. One time I made it when guests ran very late so it cooked down so far (I had also julienned too thin) so I turned it into a "topping" for steak and it was still delicious.

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