Name: Sautéed Parsnips and Carrots with Honey and Rosemary
Yield: 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)

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