Honeyed Parsnips and Carrots with Rosemary

Adapted from Bon Appétit, November 2007.

2011 Sep/Oct

Parsnips are as easy to cook as carrots, and the two make a natural pairing, cooking in about the same amount of time. Together, they make a stellar fall side dish with sturdy rosemary and honey enhancing their sweetness.


  • canola or olive oil
  • 1 lb. carrots, peeled and cut into cubes or sticks
  • 1 lb. parsnips, peeled and cut into cubes or sticks
  • coarse salt
  • 2 T. butter
  • 1 T. chopped fresh rosemary
  • 2 T. honey


Heat a generous drizzle of oil in a large, heavy skillet over medium-high heat. Add the carrots and parsnips. Sprinkle the veg with salt and sauté them for about 10 minutes, until they’re beginning to brown on the edges. Add the butter, rosemary and honey and toss the mixture together over medium heat until the vegetables are heated through and glazed, about 5 minutes. Serves 6.