Roasted Carrots & Parsnips with Shallot & Herb Butter

• 5 large carrots (about 1 lb.), peeled
• 4 large parsnips (about 1 lb.), peeled
• 3 Tbs. extra-virgin olive oil
• 1-1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup unsalted butter, softened at room temperature
• 2 Tbs. minced shallot
• 2 Tbs. finely chopped fresh chives
• 1-1/2 tsp. finely chopped fresh rosemary
• 1-1/2 tsp. chopped fresh thyme
• 1 clove garlic, minced

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

Cut the carrots and parsnips into 2 x1/4-inch matchsticks. Put them in a large bowl; 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.