Sauteed Parsnips and Carrots

Total Time:
1 hr
Prep:
35 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

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
Directions
  • 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.


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    This recipe is featured in:

    The Best Christmas Recipes