Roasted Carrots & Parsnips with Shallots & Herb Butter
| serves: 2-3|
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