Thanksgiving is coming up, and we've got a veggie dish that will have your family gobbling up their veggies! Introducing our Sweet Roasted Carrots and Parsnips - a side so delectable, you won't have to play the veggie police at the table. View the whole recipe by clicking the link below:

Roasted Carrots & Parsnips

Roasted Carrots & Parsnips

Ingredients

• 1 pound medium rainbow carrots, halved crosswise and lengthwise
• 1 pound medium parsnips, quartered lengthwise
• 1 tablespoon olive oil
• 1 teaspoon Johnny’s Seasoning Salt
• ¼ teaspoon black pepper
• 2 tablespoons butter, softened
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 teaspoon fresh thyme leaves
• 1 teaspoon finely chopped fresh sage

Directions

1. Preheat your oven to 450°F (230°C).

2. In a large bowl, toss together the carrot and parsnip sticks with olive oil, seasoning salt, and black pepper until they are well-coated.

3. Spread the seasoned vegetables in a single layer on a large rimmed baking sheet.
4. Roast in the preheated oven until the vegetables are tender and have developed a beautiful golden-brown color. Make sure to turn them once halfway through the cooking time. This process usually takes about 40 to 45 minutes.
5. While the vegetables are roasting, prepare the herb butter. In a small bowl, combine the softened butter with the finely chopped herbs. Mix until well combined, and chill until ready to serve.
6. Once the vegetables are done roasting, remove them from the oven.
7. While they are still hot, toss the roasted carrots and parsnips with the prepared herb butter right on the baking sheet. Ensure the butter melts and coats the vegetables evenly.
8. Transfer the vegetable mixture to a serving platter, garnish with a sprinkle of fresh herbs if desired, and serve immediately.