Roasted Carrots & Parsnips with Shallot and Herb Butter

By Fine Cooking

Link to recipe here

GV Comments:  Every time I take this somewhere, I get requests to make it again. I use Earth Balance margarine instead of butter, and I halve the herbed butter recipe. Note that it takes a while to peel and julienne the carrots and parsnips, but it’s worth it. You can either do it by hand or use a mandoline. I now usually double the recipe, since either they’ll go quickly and I need a big batch if I’m serving others, or I want to have a batch all for myself the coming week. 

Timing: 60-120 minutes

Nutrition: Mostly whole-food


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