Sauteed Parsnips & Carrots With Honey & Thyme
Recipe: #14496
October 07, 2014
Categories: Side Dishes, Carrot, Parsnips, Christmas Sunday Dinner, Thanksgiving, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"A nice recipe for Fall, or as a side for Thanksgiving turkey."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (124.7 g)
- Calories 134.1
- Total Fat - 6.6 g
- Saturated Fat - 2.4 g
- Cholesterol - 7.6 mg
- Sodium - 45.5 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 4.4 g
- Sugars - 8.7 g
- Protein - 1.3 g
- Calcium - 41.7 mg
- Iron - 0.6 mg
- Vitamin C - 13.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt..
Step 2
Sauté until vegetables are beginning to brown at edges, about 12 minutes.
Step 3
Add butter, thyme, nutmeg, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.
Step 4
Season to taste with more salt and pepper, if desired.
Tips
No special items needed.
2 Reviews
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