Sauteed Parsnips and Carrots

Sauteed Parsnips and Carrots

A tasty combination of sauteed parsnips and carrots with a butter/thyme glaze.

3 tablespoons olive oil
1 1/2 pounds parsnips, peeled and quartered lengthwise
2 pounds thin carrots, peeled and halved lengthwise
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper

1. Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Due to their density, the parsnips take longer to cook.

2. Now add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.

3. Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.

Source: Trisha Yearwood — Sauteed Parsnips and Carrots