Roasted Parsnips and Carrots with Dairy-Free Shallot Herb Butter
Prep time
Cook time
Total time
This recipe was adapted from the March 2012 issue of ShopSmart magazine by Consumer Reports. These vegetables make a great side dish to any meal, but I also adored them atop a big green salad for a hearty wintertime twist.
Serves: 4 to 6 servings
  • 1 to 1¼ pounds parsnips, peeled and cut into ¾-inch chunks
  • 1 to 1¼ pounds carrots, peeled and cut into ¾-inch chunks
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1½ tablespoons dairy-free buttery spread (I used Earth Balance Organic Coconut Spread)
  • 1 small to medium shallot, minced
  • ½ tablespoon dried chives or 1 tablespoon fresh chives
  • ½ teaspoon dried thyme or 1½ teaspoons fresh thyme
  1. Preheat your oven to 450ºF and grease or line one or two baking sheets with a silicone baking mat or parchment paper.
  2. Put the parsnips, carrots, oil, salt, and pepper in a large bowl and stir to evenly coat.
  3. Spread the veggies out onto your prepared baking sheet(s) in a single layer. Ideally, the veggies will be spaced out so that they aren’t touching one another.
  4. Roast for 35 to 40 minutes, stirring every 15 minutes to help them cook evenly.
  5. If using dried herbs, heat the buttery spread 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 buttery spread, shallots, and herbs to coat.
  7. Store leftovers in airtight container in the refrigerator for up to 2 days.
Recipe by Go Dairy Free at