Sauteed Parsnips and Carrots with Honey and Rosemary Recipe
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
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.epicurious.com.
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)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Sauteed Parsnips and Carrots with Honey and Rosemary
litchfieldfarmersmarket.org
Sautéed Parsnips and Carrots with Ginger Honey Glaze – Fustini's Oils & Vinegars
fustinis.com
Honey-Glazed Roasted Carrots and Parsnips recipe | Epicurious.com | Recipe Cart
getrecipecart.com
Roasted Carrots and Parsnips with Honey & Rosemary
tomaikens.co.uk
Honey-Glazed Carrots and Parsnips
almanac.com
Roasted Parsnips and Carrots - Culinary Medicine Home
mds.culinarymedicine.org
Roasted Carrots and Parsnips
canadianfoodfocus.org
Deliciously Easy Honey and Mustard Roasted Carrots
kitchen20.com