Sauteed Parsnips and Carrots with Honey and Rosemary Recipe | Epicurious
To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving. Varietal honeys are available at specialty foods stores and online at chefshop.com.
Keywords
- parsnip
- carrot
- rosemary
- side
- dinner
- gluten free
- nut free
- vegetarian
- keto
- quick
- easy
- saute
- thanksgiving
- fall
- bon appétit
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
- 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
- Coarse kosher salt
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon chopped fresh rosemary
- 1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)
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