{"id":1600,"date":"2010-03-08T07:49:04","date_gmt":"2010-03-08T15:49:04","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1600"},"modified":"2010-03-08T07:49:04","modified_gmt":"2010-03-08T15:49:04","slug":"roasted-carrots-parsnips-with-shallot-and-herb-butter","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1600","title":{"rendered":"Roasted Carrots &#038; Parsnips with Shallot and Herb Butter"},"content":{"rendered":"<p><strong>By Julie Grimes Bottcher, recipe from Fine Cooking<\/strong><\/p>\n<p>5 large carrots (about 1\u00a0lb.), peeled<br \/>\n4 large parsnips (about 1\u00a0lb.), peeled<br \/>\n3 Tbs. extra-virgin olive oil<br \/>\n1-1\/2 tsp. kosher salt<br \/>\n1\/2 tsp. freshly ground black pepper<br \/>\n1\/4 cup unsalted butter, softened at room temperature<br \/>\n2 Tbs. minced shallot<br \/>\n2 Tbs. finely chopped fresh chives<br \/>\n1-1\/2 tsp. finely chopped fresh rosemary<br \/>\n1-1\/2 tsp. chopped fresh thyme<br \/>\n1 clove garlic, minced<\/p>\n<p>Position a rack in the center of the oven and heat the oven to 450\u00b0F.<\/p>\n<p>Cut the carrots and parsnips into 2\u00a0x1\/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 10&#215;15-inch Pyrex dish and roast, stirring every 15 min., until the vegetables are nicely browned, 40\u00a0to 45 min.<\/p>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Julie Grimes Bottcher, recipe from Fine Cooking 5 large carrots (about 1\u00a0lb.), peeled 4 large parsnips (about 1\u00a0lb.), 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.&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":180,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1600","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1600","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1600"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1600\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/180"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}