Roasted Carrots and Parsnips
Active: 15 Min. Total: 50 Min.
1 lb. medium rainbow carrots, halved crosswise and lengthwise
1 lb. medium parsnips, quartered lengthwise
1 Tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. butter, softened
1 Tbsp. finely chopped fresh flat-leafed parsley
1 tsp. fresh thyme leaves
1 tsp. finely chopped fresh sage
Preheat oven to 450F. Toss together carrots, parsnips, oil, salt, and pepper on a large rimmed baking sheet. Bake until tender and browned, turning once halfway through cook time, 40 to 50 minutes.
Meanwhile, stir together softened butter and herbs in a small bowl until combined. Chill until ready to serve.
Toss together hot vegetables and herb butter on baking sheet. Transfer vegetable mixture to a platter.