I found this recipe for roasted carrots and parsnips with herb butter in a Cooking Fresh magazine years ago, and it instantly became a favorite in our family. It pairs perfectly with any holiday meal—turkey, chicken, beef, or pork—and the vegetarians will love you. No kidding.
While this is not a low calorie dish—there’s butter, y’all—carrots and parsnips are loaded with goodness including phyto-nutrients, vitamins, minerals, and both soluble and insoluble fiber. In a sea of heavy holiday dishes (many that include cream of something soup), this side will be a definite bright spot on your table.
Ingredients
- 2 pounds carrots
- 2 pounds parsnips
- 6 Tablespoons olive oil
- 3 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- ½ cup unsalted butter, softened at room temperature
- 4 Tablespoons minced shallots
- 4 Tablespoons finely chopped fresh chives
- 3 teaspoons finely chopped fresh rosemary
- 3 teaspoons fresh thyme
- 2 cloves fresh garlic, minced
Instructions
- Preheat oven to 450 degrees.
- Peel carrots and parsnips and cut into two-inch sized matchsticks for uniform roasting. (Toss all the yummy scraps into the compost.)
- Since this is the most time-consuming part of the recipe, I like to do all my peeling and cutting a day in advance and store the veggies in the fridge.
- Toss carrots and parsnips in olive oil. Sprinkle with salt and pepper. Transfer to a cookie sheet and roast in center oven rack.
- Stir every ten minutes or so until veggies are brown and tender (but not too tender), approximately 45 – 50 minutes. Keep an eye on this. Things can happen quickly at 450 degrees.
- While veggies roast, combine butter, shallot, herbs, and garlic in a small bowl and stir.
- Pour herb butter over vegetables, toss to coat, and serve immediately.
Notes
Note: Leftovers are fantastic in turkey or chicken potpie A word about ingredients. You may be tempted to skip the parsnips and use only carrots. Just don’t. Parsnips add a creamy sweetness to the dish. Now, on to the shallot. Shallots are not green onions. Shallots add depth and richness, and they are sweeter than green onions. They may be hiding at your grocery store, but seek them out. And the herbs? Even though your herb garden may be finished for the year, spring for fresh ones if you can. (If you do substitute dried herbs, remember dried herbs are much more potent than fresh so adjust accordingly)
Thank you for the recipe! This one looks simple, but sounds wonderful! -Marci @ Stone Cottage Adventures
Yay, indeed! Cannot wait for your book!
In the summer, we make a similar dish to yours, using whatever is fresh and abundant. Carrots, yes, but also whole, immature green beans, green onions split lengthwise, a bit of zucchini, sometimes even a dash of spinach or lettuce. We put the butter, herbs, garlic, etc, in a pan and simmer. REALLY have to watch that, but it prevent heating up the kitchen.
It carmelizes. The end.