1poundcarrots(about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1poundlarge parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Salt
2tablespoons(1/4 stick) butter
1tablespoonchopped fresh thyme or rosemary
1 1/2tablespoonshoney
Instructions
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.
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