Recipe by Anna Gill
Makes 8 servings
2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3 x ¼ x ¼ -inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (¼ stick) butter
1 tablespoon chopped fresh rosemary
1 ½ tablespoons honey (such as heather, chestnut, or wildflower)
1. Heat oil in large skillet over medium-high heat.
2. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes.
3. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes.
4. Season to taste with more salt and pepper, if desired.
ADVANCE PREP: Can be made through step 2 one day ahead. Cover and chill.
NOTE: 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.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.