![Roasted Carrots and Parsnips](https://cdn.statically.io/img/www.southernliving.com/thmb/StdWc-yxoCVDi2fN59fOMBUoOp0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2636201_Roasted_Carrots_and_Parsnips_0006-2000-bc2a00f2d7ee489cbd90be2d223f0de9.jpg)
Ingredients
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1 pound medium rainbow carrots, halved crosswise and lengthwise
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1 pound medium parsnips, quartered lengthwise
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1 tablespoon olive oil
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1 teaspoon kosher salt
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¼ teaspoon black pepper
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2 tablespoons butter, softened
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1 tablespoon finely chopped fresh flat-leaf parsley
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1 teaspoon fresh thyme leaves
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1 teaspoon finely chopped fresh sage
Directions
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Preheat oven to 450°F. Toss together carrots, parsnips, oil, salt, and pepper on a large rimmed baking sheet. Bake until tender and browned, turning once halfway through cook time, 40 to 45 minutes.
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Meanwhile, stir together softened butter and herbs in a small bowl until combined. Chill until ready to serve.
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Toss together hot vegetables and herb butter on baking sheet. Transfer vegetable mixture to a platter.