Sauteed Parsnips and Carrots with Honey and Rosemary - Cedar Down Farm

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