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Sauteed Parsnips and Carrots with Honey and Rosemary

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Sauteed Parsnips and Carrots with Honey and Rosemary

Author from www.epicurious.com

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
  • 1 pound large parsnips , peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 tablespoons honey

Instructions

  1. Heat oil in large skillet over medium-high heat.
  2. Add carrots and parsnips.
  3. Sprinkle with coarse kosher salt and pepper.
  4. Sauté until vegetables are beginning to brown at edges, about 12 minutes.
  5. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  6. Add butter, rosemary, and honey to vegetables.
  7. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.
  8. Season to taste with more salt and pepper, if desired.

 

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