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Sautéed Carrots and Parsnips with Honey and Thyme

Servings 8


  • Makes 8 servings
  • 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
  • Salt
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon chopped fresh thyme or rosemary
  • 1 1/2 tablespoons honey


  1. Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes.
  2. Add butter, thyme or rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired