Sauteed Parsnips and Carrots With Honey and Rosemary

Submitted by Oolala

"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"

 

• Ready In: 35mins
• Ingredients: 8
• Serves: 8

ingredients

• 2 tablespoons extra virgin olive oil
• 1 lb carrot, about 4 large, peeled, cut into 3-inch sticks, 1/4-inch thick
• 1 lb parsnip, peeled, halved lengthwise, cored and cut like the carrots
• coarse kosher salt
• pepper
• 2 tablespoons butter
• 1 tablespoon fresh rosemary, chopped
• 1 1⁄2 teaspoons honey, such as heather, chestnut and wildflower

directions

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

Reviews

[Baby Kato]

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 :)

 

[mommymakeit4u]

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