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Roasted Carrots and Parsnips with Citrus Butter

Cal Peternell, Chez Panisse Restaurant and Café
  • 35 minutes
  • Serves 6 to 8

INGREDIENTS

2 tbsp

unsalted butter, at room temperature

1 tsp

grated orange zest, plus 1 1/2 teaspoons orange juice

1 1/2 tsp

kosher salt, divided

1/4 tsp

freshly ground black pepper

1 lb

carrots, peeled

1 lb

parsnips, peeled

2 tbsp

extra-virgin olive oil