{"id":394,"date":"2009-03-11T15:21:52","date_gmt":"2009-03-11T23:21:52","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=394"},"modified":"2009-03-11T15:21:52","modified_gmt":"2009-03-11T23:21:52","slug":"roasted-carrots-parsnips-with-shallot-herb-butter","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=394","title":{"rendered":"Roasted Carrots &#038; Parsnips with Shallot &#038; Herb Butter"},"content":{"rendered":"<h1 style=\"margin: 0in 0in 0pt; text-align: left;\"><span class=\"byline\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">By Julie Grimes Bottcher, recipe from <em>Fine Cooking<\/em><\/span><\/span><\/span><\/h1>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; text-align: center;\" align=\"center\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">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<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Position a rack in the center of the oven and heat the oven to 450\u00b0F.<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">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.<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">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.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Julie Grimes Bottcher, recipe from Fine Cooking \u00a0 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&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":156,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-394","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/394","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=394"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/394\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/156"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}