Sauteed Parsnips And Carrots With Honey And Rosemary

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 tablespoons extra virgin olive oil
• 1 lb carrot, about 4 large, peeled, cut into 3-inch sticks, 1/4-inch thick
• 1 lb parsnip, peeled, halved lengthwise, cored and cut like the carrots
• coarse kosher salt
• pepper
• 2 tablespoons butter
• 1 tablespoon fresh rosemary, chopped
• 1 1/2 teaspoons honey, such as heather, chestnut and wildflower

Recipe

• 1 heat oil in large skillet over medium-high heat.
• 2 add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
• 3 sprinkle with salt and pepper to taste.
• 4 saute until vegetables are beginning to brown at edges, about 12 minutes.
• 5 you can do the above a day ahead of serving and cover and chill in refrigerator.
• 6 add butter, rosemary, and honey to vegetables.
• 7 toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
• 8 check taste to see if more salt and/or pepper is needed if desired.