Brown Butter Sauteed Carrots And Parsnips With Honey

Brown Butter Sauteed Carrots and Parsnips with Thyme and Honey is a side dish that excites you to eat vegetables. The brown butter adds a rich, nutty flavor that perfectly complements the sweet honey. At the same time, the fresh thyme gives it that cozy, herby finish. It’s a simple yet impressive dish for casual weeknight dinners or special holiday meals. With the natural sweetness of carrots and parsnips brought to life by the caramelizing process, this recipe will surely become a favorite on your table.

Lately, I have been inspired to use less costly ingredients. In these trying times, finding ways to elevate the boring to inspiring is necessary, and this simple sauteed dish does just that. Fresh thyme may seem too expensive if you’re on a tight budget, but make it with a little dried herb. 

Looking for more tasty ways to enjoy carrots? Try my mom’s carrot slaw with apples. It’s a tasty easy side.

​Why You Will Love This Brown Butter Sauteed Carrots and Parsnips

It’s easy to make. With simple ingredients and quick prep, this dish comes together effortlessly. Just sauté, and you’re done—perfect for busy nights or when you want something special without the fuss.

A Fresh Take on Root Veggies. This recipe adds excitement to everyday carrots and parsnips, with a sweet and savory twist from honey and thyme. It’s a new, flavorful way to enjoy classic vegetables.

Nutty Brown Butter. The brown butter adds a rich, nutty flavor that perfectly complements the sweet honey and earthy vegetables, making this side dish truly irresistible.

The Historical Value of Carrots and Parsnips in Canada

​Carrots and parsnips have long been staple vegetables in Canadian kitchens, prized for their hardiness and ability to thrive in Canada’s diverse climates. Both vegetables are native to Eurasia but were introduced to Canada by European settlers in the 17th and 18th centuries. During the early colonial period, carrots and parsnips became essential for survival, especially in rural farming communities where they were grown for their nutritional value and long shelf life.

Root vegetables like carrots and parsnips were invaluable in the harsh Canadian winters because they could be stored in cool, dark cellars, providing a steady food supply when fresh produce was scarce. Their ability to withstand colder temperatures also made them ideal for Canada’s short growing seasons, especially in the northern provinces, where the climate is more challenging.

As Canada developed into an agricultural nation, these vegetables remained important, particularly in the country’s growing market for homegrown produce. In the early 20th century, as agrarian practices improved and urban markets expanded carrots and parsnips became increasingly popular for their nutritional benefits and versatility in cooking. Today, they are considered essential in Canadian cuisine and agriculture, with a rich history rooted in the country’s farming traditions.

Let’s Start This Simple Vegetable Side Dish

Start by choosing your carrots and parsnips. Look for fresh, firm roots with vibrant colors—these are the key to great flavor and texture. Peel the carrots (I used three large carrots) and parsnips (three good-sized ones), then slice them into even rounds or half-moons, ensuring they’re all about the same size for even cooking.

Next, heat a large skillet over medium-high heat and add 1/2 cup of butter. Let the butter melt and bubble up, allowing it to brown and release that irresistible nutty aroma. Once it’s melted and starting to foam, toss in your sliced carrots and parsnips, along with four sprigs of fresh thyme. There should be a single layer in the pan, so choose a wide enough skillet to comfortably accommodate the vegetables.

Stir everything together so the vegetables are well-coated in that rich, golden brown butter. As they sauté, the vegetables will start to get crispy edges and caramelize, giving them a deep, sweet flavor. The natural sugars in the carrots, parsnips, and browned butter will enhance the dish, making it a standout on your holiday table. The honey added later will help balance any slight bitterness from the browning process, creating a perfectly harmonious taste.

As the vegetables begin to sauté, season them with a pinch of salt and black pepper to taste. Stir occasionally, ensuring the seasoning is evenly distributed. Let the vegetables cook on medium-high heat for about 20-25 minutes, stirring occasionally to ensure they cook evenly and develop that beautiful golden brown color.

Before finishing the dish, test the largest pieces of carrot and parsnip with a fork for tenderness. If the fork slides in easily, you’re good to go! If not, let them cook for a few more minutes and test again.

When the vegetables are tender, it’s time to add the honey. Remember that heating honey can be odiferous, so avoid having your nose directly over the pan when you pour it in! Stir everything well to coat the vegetables, and cook for another minute. The honey will bring a beautiful sweetness, creating a glossy, caramelized finish perfect for a simple or great side dish for any Christmas dinner or holiday table.

Once your brown butter sauteed carrots and parsnips are plated, remove the cooked thyme stems from the dish. The leaves will have infused their flavor into the vegetables, so there’s no need for the woody stems. To finish, add a fresh sprig of thyme as a beautiful garnish. This adds a pop of color and a fresh, aromatic touch, elevating your dish’s presentation and flavor.

Ingredients:

Carrots: Add natural sweetness and vibrant color, softening while developing a caramelized edge when sautéed.

Parsnips: Bring an earthy sweetness and nutty flavor, creating a perfect balance with the carrots. Their texture becomes tender and caramelized, adding depth to the dish.

Salted Butter: Provides a rich, nutty flavor that complements the vegetables’ sweetness, adding depth and enhancing the overall richness of the dish.

Fresh Thyme: Infuses the butter with a fragrant, earthy aroma, elevating the flavor of the carrots and parsnips and adding a touch of sophistication.

Salt: Brings out the vegetables’ sweetness and balances the richness of the butter, ensuring all the flavors meld together.

Black Pepper: Balances the sweetness of the vegetables and rounds out the dish’s flavor profile.

Honey: Adds natural sweetness, counteracting any bitterness from browning while creating a glossy, caramelized finish to tie everything together.

​Substitutions and Add-Ins For This Carrot And Parsnip Dish

Carrots: If you don’t have carrots, you can use sweet potatoes for a similar sweetness or butternut squash for a softer texture and earthy flavor.

Parsnips: Instead of parsnips, try rutabaga or turnips for a slightly peppery, root vegetable flavor that pairs well with the carrots.

Salted Butter: -Remains-

Fresh Thyme: If you don’t have fresh thyme, use dried thyme (1 tsp).

Salt: You can use sea salt or Himalayan pink salt for a slightly different mineral flavor or reduce the salt.

Black Pepper: A few crushed peppercorns would work, too.

Honey: Substitute maple syrup or agave syrup.

Expert Tips, Serving, And Storing Suggestions For This Side Dish

Tip #1: Perfect the Browned Butter: Watch it closely as it melts to get that nutty, golden brown butter. Once it foams and turns a rich amber color, it’s ready. You don’t need to remove it from the heat—add the vegetables to coat them in the browned butter for maximum flavor.

Tip #2: Don’t Crowd the Pan: Make sure your vegetables are in a single layer for beautiful caramelization and crispy edges. If the pan is overcrowded, the veggies will steam instead of sauté, preventing that golden brown color and crispy texture.

Tip #3: Balance the Sweetness with Honey: Stir it toward the end of cooking to coat the vegetables and balance out any bitterness from the browned butter, creating a glossy, sweet finish.

To serve your brown butter sautéed carrots and parsnips with thyme, plate the vegetables and garnish with a fresh sprig of thyme for a pop of color. This dish is the perfect side dish during the holiday season or during a casual weeknight dinner. The nutty, caramelized flavor of the butter pairs beautifully with the sweetness of the carrots and parsnips, making it a standout addition to your table.

To store brown butter sauteed carrots and parsnips leftovers, place them in an airtight container and refrigerate for up to 3 days. To reheat, warm them on the stovetop in a small saucepan over medium-low heat, adding a splash of butter or a drizzle of olive oil to bring back the delicious, nutty flavor.

If you’ve enjoyed making this Sautéed Carrots and Parsnips dish, I’d love to hear your thoughts! Please rate the recipe and comment with any tips or tweaks you made. As always, happy cooking!