Sauteed Carrots and Parsnips with Honey and Rosemary
By Vincent Li
Serves 8, as a side course
Ingredients:
2 Tbsp extra virgin olive oil
1 lb large carrots (about 4), peeled and quartered into 4 inch sticks
1 lb parsnips, peeled, halved lengthwise, cored, and cut into 4 inch sticks
Coarse salt such as Sel de Guérande (or Kosher salt)
Black pepper, freshly ground
1 Tbsp butter
1 Tbsp fresh rosemary leaves, stripped from branches, and chopped
2 Tbsp honey (such as chestnut, heather, or wildflower)
Optional: 1/4 cup chopped, toasted walnuts

Angio Foods Used
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Black pepper
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Rosemary
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Honey
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Olive oil
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Carrots
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Parsnips
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