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Honeyed Parsnips ans Carrots with Rosemary


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  • Canola oil or olive oil
  • 1 lb carrots peeled and cut into cubes or sticks
  • 1 lb parsnip peeled and cut into cubes or stricken
  • Coarse salt
  • 2 T butter
  • 1 T chopped fresh rosemary
  • 2 T honey



Step 1

Heat a generous drizzle of oil in a large heavy skillet over med high heat. Add the carrots and parsnips. Sprinkle the veg with salt and sauté them for about 10 mins, until thry' re beginning to brown on the edges. Add the butter, rosemary, and honey and toss the mixture together over medium heat until vegs are heated through and glazed, about 5 mins.

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