Roasted Parsnips And Carrots

• 1 pound carrots
• 1 pound parsnips
• 3 tablespoons extra-virgin olive oil
• salt and ground black pepper to taste
• 1/4 cup butter, softened
• 2 tablespoons minced shallot
• 2 tablespoons chopped fresh chives
• 1 1/2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh thyme
• 1 clove garlic, minced

1. Preheat the oven to 450 degrees F (230 degrees C).
2. Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
3. Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
4. Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

carrots, parsnips, extravirgin olive oil, salt, butter, shallot, fresh chives, rosemary, thyme, clove garlic

Taken from www.allrecipes.com/recipe/269357/roasted-parsnips-and-carrots/ (may not work)