| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 1 1/2 pounds parsnips, peeled and quartered lengthwise
- Kosher salt and freshly ground black pepper
- 2 pounds thin carrots, peeled and halved lengthwise
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
Instructions
- 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. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 365 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 15 g |
| Sugar | 19 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 972 mg |
Reviews
I make this every Thanksgiving!
This was my first attempt at making parsnips. A very straight forward, simple recipe that tastes wonderful. My son doesn’t like a lot of veggies but carrots are one he likes. He ended up eating all the parsnips and leaving the carrots. Can’t think of a better recommendation than that.