SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY
Good for Thanksgiving, Bon Appetit, Nov. 2007. To add richness, sautee three ounces sliced pancetta until crisp; crumble over dish before serving! Specialty honey available online at chefshop.com
Provided by Oolala
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium-high heat.
- Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
- Sprinkle with salt and pepper to taste.
- Saute until vegetables are beginning to brown at edges, about 12 minutes.
- You can do the above a day ahead of serving and cover and chill in refrigerator.
- Add butter, rosemary, and honey to vegetables.
- Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
- Check taste to see if more salt and/or pepper is needed if desired.
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Shantel Ndamallya
[email protected]These are the best roasted vegetables I've ever had.
Anke Froh
[email protected]I love this recipe! It's so simple and the flavors are amazing.
Damion Bond
[email protected]These are so easy to make and they're always a hit.
Muhammad Nuur
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Md Habillua
[email protected]These were delicious! I made them for a potluck and everyone raved about them.
Sameer Rai
[email protected]I made these tonight for dinner and they were a hit! My kids loved them and my husband said they were the best roasted vegetables he's ever had.
Beautiful Lier
[email protected]These were so easy to make and they turned out so well! I didn't have any rosemary on hand, so I used thyme, and it was still delicious.
Angel Gerard
[email protected]These are absolutely delicious! I followed the recipe exactly and they turned out perfectly. The honey and rosemary give them a wonderful flavor.
Val Alvarez
[email protected]I made this tonight as a quick and easy side dish to go with some leftover turkey and stuffing. It was delicious! The honey and rosemary flavors complemented the natural sweetness of the parsnips and carrots perfectly. I will definitely be making thi
Mmujeeb Ali
[email protected]These are so tasty and look so elegant in their simplicity of presentation. I made them tonight with the addition of some chopped pecans that I toasted in the oven first to enhance the flavor. Will definitely make these again and again!