Sauteed Parsnips and Carrots

Name: Sauteed Parsnips and Carrots
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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

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Level: Easy

Total: 35 min
Active: 35 min

Yield: 4 servings

Level: Easy

Total: 35 min
Active: 35 min

Yield: 4 servings

Ingredients

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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.