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Sauteed Parsnips and Carrots with Honey and Rosemary

Sauteed Parsnips and Carrots with Honey and Rosemary

Image credit to: Samantha J. (customer)


  • 2 Tbsp extra-virgin olive oil
  • 1 lb carrots
  • 1 lb parsnips
  • coarse kosher salt
  • 2 Tbsp butter
  • 1 Tbsp fresh rosemary, chopped
  • 1 1/2 Tbsp honey


The touch of honey and light sauteeing brings out the natural sweetness in carrots and parsnips, especially in the spring.

1. If parsnips are large remove the woody core. The easiest way to do this is to quarter the parsnips lengthwise and the core should easily "pop" out. If the parsnips are small, you can leave the core in and simply cut them into cut into 1/4" cubes.

2. Peel and cut carrots into cut into 1/4" cubes. 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.

3. 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.

Adapted from Epicurious

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