Sauteed Parsnips And Carrots With Honey And Rosemary Recipes

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Sauteed Parsnips and Carrots image

Recipe From foodnetwork.com

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7



Roasted Carrots and Parsnips with Rosemary and Garlic image

Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.

Recipe From cooking.nytimes.com

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 6



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

Recipe From food.com

Provided by Oolala

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8



Sauteed Parsnips and Carrots with Honey and Rosemary image

Recipe From epicurious.com

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



DSF's Honey Roasted Carrots And Parsnips image

My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!

Recipe From allrecipes.com

Provided by DrSeussFreak

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 5



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!

Recipe From food.com

Provided by Spoonless Kitchen

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Honey Rosemary Carrots image

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

Recipe From allrecipes.com

Provided by KATHYP100

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 4

Number Of Ingredients 5

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2007-11-01  · 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 ...

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Sauteed Parsnips and Carrots with Honey and Rosemary 2 tablespoons extra-virgin olive oil1 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 salt2 tablespoons (1/4 stick) butter1 tablespoon chopped fresh rosemary1 1/2 tablespoons honey Heat oil…
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From pinterest.co.uk
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