Rosemary Cumin Glazed Carrots and Parsnips

I haven’t worked with parnsips much, but I like trying out different veggies.  I get tired of the same old corn, green beans, broccoli, etc. items that we eat day in and day out.  I mixed things up this time by using parsnips with my carrots and creating a nice little saucy glaze to go over them.  I enjoyed the flavor very much, but I will warn you the carrots will get fork tender before the parsnips so remove them out of the pan as they get done so they don’t get mushy on you.


3 medium carrots, peeled and sliced in half lengthwise

3 medium parsnips, peeled and sliced in half lengthwise

1/2 t ground cumin

1/2 t finely minced fresh rosemary

3 small scallions, thinly sliced

3 T unsalted butter, separated

2 T honey, separated

coarse salt and freshly ground black pepper

Place veggies face down in a large skillet and barely cover with water.  Cook over medium-high heat and add cumin, rosemary, salt and pepper.  Add 1 T honey and 2 T butter and contineu cooking for about 12-15 minutes.  Remove veggies from the skillet when all are fork tender.   Most of your cooking liquid should be evaporated.  Add remaining honey and butterto the pan and then add your veggies back in.  Season with salt and pepper and toss the veggies in the sauce.  Remove from the pan and sprinkle scallions on top.



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