Directions:
- 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. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.
- FROM OUR TEST KITCHEN: Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.27 Kcal (1312 kJ) | ||
| Calories from fat | 239.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.6g | 41% | |
|---|---|---|---|
| Cholesterol | 60.74mg | 20% | |
| Sodium | 48.18mg | 2% | |
| Potassium | 404.26mg | 9% | |
| Total Carbs | 19.15g | 6% | |
| Sugars | 8.9g | 36% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 13.1mg | 22% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.6mg | 3% | |
| Calcium | 46.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 209.58 Kcal (877 kJ) | ||
| Calories from fat | 160.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.79g | 41% | |
|---|---|---|---|
| Cholesterol | 40.63mg | 20% | |
| Sodium | 32.23mg | 2% | |
| Potassium | 270.45mg | 9% | |
| Total Carbs | 12.81g | 6% | |
| Sugars | 5.95g | 36% | |
| Dietary Fiber | 3.05g | 18% | |
| Protein | 0.95g | 3% | |
| Vitamin C | 8.8mg | 22% | |
| Vitamin A | 0.6mg | 28% | |
| Iron | 0.4mg | 3% | |
| Calcium | 31.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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