Brown Butter Sauteed Carrots And Parsnips With Honey
This easy side dish with brown buttered carrots and parsnips is sweeter with a bit of honey. The caramelized vegetables are cooked with sprigs of fresh thyme and make a delightful change from roast vegetables. Make this simple side dish in a as little as twenty-five minutes to serve with all your holiday meals or for a weekday dinner.
Equipment
- Large Saute Pan Or Frying Pan
- Spatula *To Stir
- Vegetable peeler
- knife
- Cutting board
- Teaspoon
Ingredients
- ½ Cup Butter
- 3 Lrg Carrots Peeled and Sliced
- 3 Lrg Parsnips Peeled and Sliced
- 4 Sprigs Fresh Thyme 1 tsp dried
- 1 Tsp Salt
- 1 Tsp Black Pepper Or Less
- ¼ Cup Honey
Instructions
- Peel and slice the vegetables set aside.3 Lrg Carrots, 3 Lrg Parsnips
- In a large sauce pan add the butter on medium heat until bubbling and brown.½ Cup Butter
- Add the carrots and parsnips to the brown butter.3 Lrg Carrots, 3 Lrg Parsnips
- Add in the four whole sprigs of fresh thyme.4 Sprigs Fresh Thyme
- Add the salt and pepper stirring well after.1 Tsp Salt, 1 Tsp Black Pepper
- Stirring occasionally sauté the vegetables until fork tender.
- Add in the honey and stir well.¼ Cup Honey
- Serve on plate removing cooked sprigs of thyme.
- Add fresh sprig of thyme for garnish. Serve while hot.
Nutrition
Calories: 182kcalCarbohydrates: 12gProtein: 1gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 42mgSodium: 568mgPotassium: 31mgFiber: 0.2gSugar: 12gVitamin A: 589IUVitamin C: 1mgCalcium: 10mgIron: 0.2mg
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