Sauteed Parsnips and Carrots With Honey and Rosemary
Need From preparation to the plate, this recipe takes roughly 35 minutes.
Ingredients
2Tbsps![butter]()
butter454grams![carrot, about 4 large, peeled, cut into 3-inch sticks, 1/4-inch thick]()
carrot, about 4 large, peeled, cut into 3-inch sticks, 1/4-inch thick8servings![coarse kosher salt]()
coarse kosher salt2Tbsps![extra virgin olive oil]()
extra virgin olive oil1Tbsp![fresh rosemary, chopped]()
fresh rosemary, chopped2teaspoons![honey, such as heather, chestnut and wildflower]()
honey, such as heather, chestnut and wildflower454grams![parsnip, peeled, halved lengthwise, cored and cut like the carrots]()
parsnip, peeled, halved lengthwise, cored and cut like the carrots8servings![pepper]()
pepper
butter454grams
carrot, about 4 large, peeled, cut into 3-inch sticks, 1/4-inch thick8servings
coarse kosher salt2Tbsps
extra virgin olive oil1Tbsp
fresh rosemary, chopped2teaspoons
honey, such as heather, chestnut and wildflower454grams
parsnip, peeled, halved lengthwise, cored and cut like the carrots8servings
pepperDifficultyNormal
Ready In35 m.
Servings8
Health Score15
Dish TypesSide Dish
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