Sauteed Parsnips and Carrots with Honey and Rosemary
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:
- It doesn’t compete with the turkey for time in the oven.
- It’s fast.
- 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
- 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.