Name: Sauteed Parsnips and Carrots with Honey and Rosemary
Yield: Makes 8 servings
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 (such as heather, chestnut, or wildflower)

To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving. Varietal honeys are available at specialty foods stores and online at chefshop.com.

FROM OUR TEST KITCHEN:

Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.

Recipe information

Yield
Makes 8 servings

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 (such as heather, chestnut, or wildflower)

Preparation

Step 1
Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Step 2
Add butter, 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.

TagsParsnip Root Vegetable Vegetable Carrot Rosemary Herbs & Spices Side Dinner Gluten Free Nut Free Vegetarian Keto Quick Easy Saute Thanksgiving Fall Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes