Recipe information
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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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.