Ingredients
- 2 tablespoons olive oil (extra-virgin)
- 1 pound carrots (about 4 large, peeled, cut into 3x1/4x1/4-inch sticks)
- 1 pound parsnips (large, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks)
- Coarse kosher salt, to taste
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme, chopped (or 1 reaspoon dried thyme)
- 1/2 teaspoon ground nutmeg
- 1 1/2 tablespoons honey (wildflower is good)
- Salt and pepper, to taste
How to Make
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Step 1: Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt..
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Step 2: Sauté until vegetables are beginning to brown at edges, about 12 minutes.
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Step 3: Add butter, thyme, nutmeg, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.
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Step 4: Season to taste with more salt and pepper, if desired.
We hope you enjoy this recipe!
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