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    You are in: Home / Recipes / Sauteed Parsnips and Carrots With Honey and Rosemary Recipe
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    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

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    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 chefshop.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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

      55

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

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

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    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
    47%
    Total Fat 6.5 g
    10%
    Saturated Fat 2.3 g
    11%
    Cholesterol 7.6 mg
    2%
    Sodium 70.3 mg
    2%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 4.4 g
    17%
    Sugars 6.4 g
    25%
    Protein 1.2 g
    2%

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