Sauteed Parsnips And Carrots With Honey And Rosemary Recipes

HONEY-GLAZED ROASTED CARROTS AND PARSNIPS

Honey-Glazed Roasted Carrots and Parsnips image

An easy recipe for Honey-Glazed Roasted Carrots and Parsnips

Categories Side Roast Christmas Quick & Easy High Fiber Carrot Parsnip Fall Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar

Steps:

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Sauteed Parsnips and Carrots With Honey and Rosemary image

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

Ingredients

2 tablespoons extra virgin olive oil
1 lb carrot, about 4 large, peeled, cut into 3-inch sticks, 1/4-inch thick
1 lb parsnip, peeled, halved lengthwise, cored and cut like the carrots
coarse kosher salt
pepper
2 tablespoons butter
1 tablespoon fresh rosemary, chopped
1 1/2 teaspoons honey, such as heather, chestnut and wildflower

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.

SAUTEED CARROTS AND PARSNIPS

Sauteed Carrots and Parsnips image

Sauteed carrots and parsnips have just the right amount of sugary and savory taste. It seems that they are often overlooked as a vegetable side dish. When they are caramelized, they have a beautifully rich flavor.

Provided by wholesomefarmhouserecipes

Categories Side Dish

Time 35m

Number Of Ingredients 6

Ingredients

2 Tablespoons Olive Oil
1 Pound Carrots about 4 large (peeled, and cut)
1 Pound Parsnips about 4 large (peeled, and cut)
2 Tablespoons Butter
½ Teaspoon Salt
¼ Teaspoon Pepper

Steps:

Add the olive oil carrots and parsnips to a large skillet over medium-high heat.
Sauté the vegetables until they are beginning to brown and caramelize; approximately 10-12 minutes.
Add the butter, salt, and pepper. Heat a few more minutes until fork tender. Serve.

Nutrition Facts : Calories 163 kcal, Carbohydrate 21 g, Protein 2 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 287 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

SAUTEED PARSNIPS AND CARROTS

Sauteed Parsnips and Carrots image

Provided by Trisha Yearwood

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1 1/2 pounds parsnips, peeled and quartered lengthwise
Kosher salt and freshly ground black pepper
2 pounds thin carrots, peeled and halved lengthwise
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley

Steps:

Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.

HONEY ROSEMARY CARROTS

Honey Rosemary Carrots image

A quick and easy side dish that presents a delicious combination of flavors!

Provided by KATHYP100

Categories Side Dish Vegetables Carrots

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

4 large carrots, peeled and cut diagonally into 1/4-inch slices
¼ cup water
2 tablespoons butter
¼ cup honey
1 sprig fresh rosemary, leaves stripped

Steps:

Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

Nutrition Facts : Calories 145.1 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 91.5 mg, Sugar 20.8 g

SAUTEED PARSNIPS

Sauteed Parsnips image

It's hard to resist seconds when I make up a batch of these delicious veggies. The trick is to slice them very very thin...like potato chips. I find it is best to use a mandoline to make the job quick and easy. I'm not a big carrot fan, and I find that slicing thicker pieces makes the parsnips taste a bit "carroty." This is not a low-cal recipe, but it is loaded with vitamins and has a flavor that will make you crave parsnips from now on!

Provided by Spoonless Kitchen

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 -4 parsnips, thinly sliced (very thin)
1/4 cup olive oil
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon sage
1 teaspoon minced garlic (fresh or jar)
1/2 teaspoon salt
1/2 tablespoon sugar
2 tablespoons butter

Steps:

Slice parsnips as thin as possible. Use a mandoline if you have one, on the thinnest setting.
Heat olive oil in a large skillet. Add parsnips, garlic, spices, and salt. Saute on medium to low heat until parsnips become tender and transparent. The parsnips have a tendency to absorb the oil, so be prepared to add a little more if the parsnips begin to stick to the bottom. Do not cook too fast. You want them to get thoroughly cooked without getting burned.
When the parsnips begin to look done, add the butter and sugar. Continue to saute until slightly browned.

Nutrition Facts : Calories 178, Fat 19.3, SaturatedFat 5.5, Cholesterol 15.3, Sodium 341.8, Carbohydrate 1.9, Fiber 0.1, Sugar 1.6, Protein 0.1

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Sauteed Parsnips and Carrots with Honey and Rosemary image

Provided by Molly Stevens

Categories Side Roast Sauté Thanksgiving Vegetarian Low Cal High Fiber Rosemary Carrot Parsnip Fall Honey Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 7

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)

Steps:

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.

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