I usually make a double or triple batch of the herb butter to keep in the freezer.
1 pound carrots
1 pound parsnips
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup butter
2 tablespoons minced shallot
2 tablespoons finely chopped fresh chives
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
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 (alternatively, slice in the food processor). Put them into a large bowl and toss with the oil. Sprinkle with the salt and pepper 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 are nicely browned, 40-45 minutes. When they’re close to done check every five minutes.
Meanwhile, soften the butter in the microwave until it is soft but not runny. Combine it with the shallot, chives, rosemary, thyme, and garlic in a small bowl and mix well.
After removing the carrots and parsnips from the oven, add the herb butter and toss to coat. Serve immediately.
Serves four.