Name: Roasted Parsnips and Carrots
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Carrots - 1 pound; Parsnips - 1 pound; Extra-virgin olive oil - 3 tablespoons; Salt and ground black pepper to taste - 3 tablespoons; Butter, softened - ¼ cup; Minced shallot - 2 tablespoons; Chopped fresh chives - 2 tablespoons; Chopped fresh rosemary - 1 ½ teaspoons; Chopped fresh thyme - 1 ½ teaspoons; Garlic, minced - 1 clove

Ingredients for - Roasted Parsnips and Carrots

1. Carrots 1 pound

2. Parsnips 1 pound

3. Extra-virgin olive oil 3 tablespoons

4. Salt and ground black pepper to taste 3 tablespoons

5. Butter, softened ¼ cup

6. Minced shallot 2 tablespoons

7. Chopped fresh chives 2 tablespoons

8. Chopped fresh rosemary 1 ½ teaspoons

9. Chopped fresh thyme 1 ½ teaspoons

10. Garlic, minced 1 clove

How to cook deliciously - Roasted Parsnips and Carrots

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C).

2 . Stage

Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.

3 . Stage

Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.

4 . Stage

Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat. France C