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Roasted Carrots, Parsnips and Radishes with Herb Butter!

This is a slight twist on a recipe that I found this year on a Thanksgiving IPad app.  I love the both the color and the matchstick cut on the vegetables- it makes for a great presentation.  All of these vegetables roast really well together and when they brown, they take on an amazing rich flavor.  


  • 5 large carrots (about 1 lb.), peeled     
  • 4 large parsnips (about 1 lb.), peeled
  • 1 bunch radishes, trimmed, cleaned and halved
  • 4T extra-virgin olive oil
  • 1-1/2 t kosher salt
  • 1/2 t ground black pepper
  • 1/2 c unsalted butter, softened at room temperature
  • 2 T minced shallot
  • 2 T finely chopped fresh chives
  • 1-1/2 t finely chopped fresh rosemary
  • 1-1/2 t chopped fresh thyme
  • 1 clove garlic, minced

Position a rack in the center of the oven and heat the oven to 450 degrees F.

Cut the carrots and parsnips into 2 x1/4-inch matchsticks. Put them in a large bowl and add radishes; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10x15- inch Pyrex dish and roast, stirring every 15 min., until the vegetables are nicely browned, 40 to 45 min.

Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately.

Full Thanksgiving Menu


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