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sauteed carrots and parsnips on decorative plate

Brown Butter Sauteed Carrots And Parsnips With Honey

Amber Bondar
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American, Canadian
Servings 6
Calories 182 kcal

Equipment

  • Large Saute Pan Or Frying Pan
  • Spatula *To Stir
  • Vegetable peeler
  • knife
  • Cutting board
  • measuring cup
  • 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
Keyword carrots, easy side dish, parsnip, root vegetables, vegetable side dish
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