Sauteed Parsnips and Carrots with Honey and Rosemary - Litchfield Farmers' Market

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound carrots (about 4 large), peeled, cut into 3 x ¼ x ¼ -inch sticks
• 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
• Coarse kosher salt
• 2 tablespoons (¼ stick) butter
• 1 tablespoon chopped fresh rosemary
• 1 ½ tablespoons honey (such as heather, chestnut, or wildflower)