Roasted Parsnips & Carrots with Shallot Herb “Dairy-Free Butter”


Would you believe me if I told you one of my favorite recipes this month came from Consumer Reports? Well it did. I have a new love. Last year, while traveling to a gluten-free and dairy-free meet-up, I picked up a copy of ShopSmart (a magazine by Consumer Reports) at the airport. I had recently stopped subscribing to magazines to try to break my addiction, but this was one that I simply HAD to have.

ShopSmart is this wonderful collection of pretty much everything I love … unbiased reviews for food, appliances, electronics, light bulbs, you name it; values and money-saving guides; everyday living tips (seriously, you wouldn’t believe all of the cool ideas they have); and yes, even some recipes!

I swear to you that Consumer Reports has no idea that I’m writing this, or even that I subscribe to their magazine … I just can’t help but sing the praises of a magazine with absolutely no paid advertising (Yes, it is truly unbiased and unpaid – hence why the subscription isn’t super-cheap), and a delicious healthy roasted parsnips recipe like this one …

Roasted Parsnips & Carrots w/ Herb-Shallot Dairy-Free Butter Recipe

I did make a few changes to the recipe, adding instructions and ingredients for using dried herbs, since that was what I had on hand, and of course to make the recipe dairy-free! But trust me, this dairy-free butter recipe is as good as the “real thing.” Feel free to use whatever ratio of carrots and parsnips that you like, but I do recommend these two roots most for their amazing complimentary flavors.

Roasted Parsnips & Carrots with Shallot Herb “Dairy-Free Butter”
Prep time
Cook time
Total time
Recipe adapted from ShopSmart Magazine from Consumer Reports, March 2012 issue
  • 2 lbs Carrots and Parsnips, peeled and cut into 1” chunks (I used a little over 1 lb of each, to account for loss from peeling)
  • 1 Tablespoon Olive Oil
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1-1/2 Tablespoon Dairy-Free Margarine (I used Earth Balance Organic Coconut Spread)
  • 1 Small to Medium-sized Shallot, minced
  • ½ Tablespoon Dried Chives or 1 Tablespoon Fresh Chives
  • ½ Teaspoon Dried Thyme or 1 Teaspoon Fresh Thyme
  1. Preheat your oven to 450ºF.
  2. Combine the carrots, parsnips, oil, salt, and pepper in a large bowl, turning to coat.
  3. Spread the veggies out on one or two baking sheets (helpful if it has low sides to keep those veggies from sliding off – like a jelly roll pan) that are greased or lined with a silicone baking mat (I use the mats). Ideally, the veggies will be spaced out so that they aren’t touching too much.
  4. Roast the vegetables for 35 to 40 minutes, giving them a stir every 15 minutes to help them cook evenly.
  5. If using dried herbs, heat the margarine in a small pan over medium-low heat. Add the shallot, chives, and thyme, and sauté for just a minute. The shallot will soften a bit and the herbs will become fragrant. If using fresh herbs, you can jump straight to the next step.
  6. When you remove the vegetables from the oven, while they are still hot, toss them with the margarine, shallots, and herbs to coat.
These vegetables will make a great side dish to any meal, but I also adored them atop a big green salad for a hearty wintertime twist.

Diet type: Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, Sugar free
Nutrition Information
Serving size: 4 servings

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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