A wonderful side dish for any winter meal! Enjoy!
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)
Preparation
Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.
Love the blog!
ReplyDeleteWill try to post some recipes, I made some great spinach pancakes from a fantastic veggie cookbook called "Plenty".
Marieke, Would love for you to share the recipe. Sounds great! -Kate C.
Delete"Kale I love roasted in the oven: Wash and dry the kale. Then break off stems. Place on a baking sheet in a single layer and drizzle w/olive oil. 400 deg for about 15-20 mins or until crispy like a chip. Sprinkle with sea salt after they're done."
ReplyDeleteKate, this recipe you gave me for kale "chips" was a winner! Kale can be intimidating but this recipe made it fun. This will definitely be a repeat performance.
Great, Annie! They are a huge hit in our house as well.
Delete