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Honey Glazed Carrots & Parsnips Recipe

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This recipe for Honey Glazed Carrots & Parsnips is from Quaker Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. olive oil
2 lb. carrots, peeled and cut into sticks (about 1/2 inch thick)
2 lb. parsnips, peeled and cut into sticks (about 1/2 inch thick)
2 tsp. kosher salt
Black pepper, to taste
2 tbsp. salted butter
1 tbsp. chopped fresh thyme, plus more for topping
3 tbsp. honey
Directions:
Directions:
Heat the olive oil in a large skillet over medium-high heat. Add the carrots, parsnips, salt and pepper and toss to coat. Cook, gently tossing occasionally, until the carrots and parsnips are tender and golden in spots, 15 to 20 minutes.
Reduce the heat to low and add the butter, thyme and 2 tablespoons honey. Toss until the butter is melted and the vegetables are well coated, 2 to 4 minutes. Drizzle with the remaining 1 tablespoon honey and top with more thyme.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
If you are in a hurry you can eliminate the parsnips and use 4llbs of baby carrots.

 

 

 

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