Sauteed Parsnips and Carrots with Honey and Rosemary

Name: Sauteed Parsnips and Carrots with Honey and Rosemary
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)

www.litchfieldfarmersmarket.org

Sauteed parsnips and carrots with honey and rosemary—delicate yet flavorful, perfect for autumn feasts.

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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)