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Sauteed Parsnips and Carrots with Honey and Rosemary

November 14, 2012
by Shannon Hepburn

This is GOOD! Truthfully, I don’t often cook parsnips and when I do they’re most often roasted. This dish is great for several reasons:

  1. It doesn’t compete with the turkey for time in the oven.
  2. It’s fast.
  3. The balance of sweet and savory is perfect.
  • 2 tablespoons extra-virgin olive oil
  • 1 pound carrots (about 4 large), peeled, cut into ¼ inch rounds
  • 1 pound large parsnips, peeled, halved lengthwise, cored, cut into ¼ inch chunks
  • coarse kosher salt
  • 2 tablespoons (1/4 stick) butter (or coconut oil for a vegan dish)
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried - crushed in a mortar and pestle or use a coffee grinder. Also, you can finely chop the dried needles, just know they'll be a bit jumpy.)
  • 1½ tablespoons honey
Cooking Instructions
  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.
  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.