SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Sauteed Parsnips and Carrots with Honey and Rosemary image

Provided by Molly Stevens

Categories Side Roast Sauté Thanksgiving Vegetarian Low Cal High Fiber Rosemary Carrot Parsnip Fall Honey Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

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)

Steps:

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.
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.

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