Roasted Carrots and Parsnips

Active: 15 Min. Total: 50 Min.

Serves 8


  • 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

Step 1

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.

Step 2

Meanwhile, stir together softened butter and herbs in a small bowl until combined. Chill until ready to serve.

Step 3

Toss together hot vegetables and herb butter on baking sheet. Transfer vegetable mixture to a platter.