Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sauteed Parsnips and Carrots With Honey and Rosemary Recipe
    Lost? Site Map

    Sauteed Parsnips and Carrots With Honey and Rosemary

    Sauteed Parsnips and Carrots With Honey and Rosemary. Photo by Baby Kato

    1/2 Photos of Sauteed Parsnips and Carrots With Honey and Rosemary

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Oolala's Note:

    Good for Thanksgiving, Bon Appetit, Nov. 2007. To add richness, sautee three ounces sliced pancetta until crisp; crumble over dish before serving! Specialty honey available online at

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat oil in large skillet over medium-high heat.
    2. 2
      Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
    3. 3
      Sprinkle with salt and pepper to taste.
    4. 4
      Saute until vegetables are beginning to brown at edges, about 12 minutes.
    5. 5
      You can do the above a day ahead of serving and cover and chill in refrigerator.
    6. 6
      Add butter, rosemary, and honey to vegetables.
    7. 7
      Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
    8. 8
      Check taste to see if more salt and/or pepper is needed if desired.

    Ratings & Reviews:

    • on April 13, 2010


      I loved these veggies Oolala. It is an awesome side dish. The carrotes and parsnips roast very well together. The flavor was incredible, then topped with salt, pepper and a honey glaze. Sheer perfection for me. Thank you so much for sharing this delicious way to prepare simple vegetables. I can't wait to make these again. Made for Herb of the Month - Rosemary :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2010


      wonderful flavours and I love how it could be made ahead.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sauteed Parsnips and Carrots With Honey and Rosemary

    Serving Size: 1 (122 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 125.4
    Calories from Fat 59
    Total Fat 6.5 g
    Saturated Fat 2.3 g
    Cholesterol 7.6 mg
    Sodium 70.3 mg
    Total Carbohydrate 16.7 g
    Dietary Fiber 4.4 g
    Sugars 6.4 g
    Protein 1.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes