Boistfort Valley Farm
Community Supported Recipe Box

Roasted Carrots & Parsnips with Shallots & Herb Butter


  • 5 large carrots (about 1 pound) peeled
  • 4 large parsnips (about 1 pound) peeled
  • 3 TBSP olive oil
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup unsalted butter, softened at room temp.
  • 1/2 shallot, minced
  • 2 TBSP finely chopped fresh chives
  • 1 1/2 tsp finely chopped fresh rosemary
  • 1 1/2 tsp finely chopped fresh thyme
  • 1 clove garlic, minced


serves: 2-3
dish: side
season: fall

Position rack in center of oven and preheat to 450.

Cut carrots and parsnips into 2 inch long matchsticks. Put them in a large bowl; toss with olive oil. Sprinkle with salt and pepper and toss again. Transfer vegetables to pyrex dish and roast, stirring every 15 minutes until they are nicely browned, 40-45 minutes.

Meanwhile, combine butter, shallot, chives, rosemary, thyme and garlic in a small bowl and stir well. Add butter to roasted vegetables and toss to coat. Serve immediately.

Fine Cooking, March 2005