Name: Sauteed Parsnips and Carrots with Honey and Rosemary
Yield: Makes 8 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks; 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks; Coarse kosher salt; 2 tablespoons (1/4 stick) butter; 1 tablespoon chopped fresh rosemary; 1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving. Varietal honeys are available at specialty foods stores and online at chefshop.com.

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.

Recipe notes

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