Roasted Carrots & Parsnips
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
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
Preheat your oven to 450°F (230°C).
In a large bowl, toss together the carrot and parsnip sticks with olive oil, seasoning salt, and black pepper until they are well-coated.
- Spread the seasoned vegetables in a single layer on a large rimmed baking sheet.
- 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.
- 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.
- Once the vegetables are done roasting, remove them from the oven.
- 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.
- Transfer the vegetable mixture to a serving platter, garnish with a sprinkle of fresh herbs if desired, and serve immediately.