Roasted Carrots and Parsnips with Shallot-Rosemary Butter

This recipe falls under the category “Service this to my Sweet Lady Wife and get forgiveness for any transgression.”  The inspiration for this recipe came from an old issue of Fine Cooking (Issue 70). I’ve tweaked it a bit, mostly adjusting the seasonings so that the sweetness of the parsnips comes through.

1 lb Carrots
1 lb Parsnips
3 tablespoons olive oil
1/2 teaspoons kosher salt
1/4 cup butter
1 tablespoon minced shallot
3/4 teaspoon finely chopped fresh rosemary
1 clove garlic, minced

Position a rack at the center of the oven and preheat to 450F.

Cut the carrots and parsnips into 2 x 1/4-inch matchsticks. Put them into a large bowl and toss with the oil. Sprinkle with the salt and toss again. Transfer the vegetables to a 10×15-inch pyrex dish (I use a roasting pan instead) and roast, stirring every 15 minutes, until the vegetables have reached your desired tenderness, about 30-40 minutes.

Meanwhile, warn the butter in the microwave until it is soft but not runny. Combine it with the shallot, rosemary, and garlic in a small bowl and mix well.

After removing the carrots and parsnips from the oven, add the herbed butter and toss to coat. Serve immediately.

Serves 2-4.