Directions:
- Heat oil in large skillet over medium-high heat.
- Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
- Sprinkle with salt and pepper to taste.
- Saute until vegetables are beginning to brown at edges, about 12 minutes.
- You can do the above a day ahead of serving and cover and chill in refrigerator.
- Add butter, rosemary, and honey to vegetables.
- Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
- Check taste to see if more salt and/or pepper is needed if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.18 Kcal (537 kJ) | ||
| Calories from fat | 59.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 10% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 45.36mg | 2% | |
| Potassium | 396.97mg | 8% | |
| Total Carbs | 16.99g | 6% | |
| Sugars | 6.74g | 27% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 1.18g | 2% | |
| Vitamin C | 13.1mg | 22% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.6mg | 3% | |
| Calcium | 40.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 104.94 Kcal (439 kJ) | ||
| Calories from fat | 48.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 10% | |
|---|---|---|---|
| Cholesterol | 6.25mg | 3% | |
| Sodium | 37.13mg | 2% | |
| Potassium | 324.99mg | 8% | |
| Total Carbs | 13.91g | 6% | |
| Sugars | 5.52g | 27% | |
| Dietary Fiber | 3.74g | 18% | |
| Protein | 0.96g | 2% | |
| Vitamin C | 10.7mg | 22% | |
| Vitamin A | 0.5mg | 20% | |
| Iron | 0.5mg | 3% | |
| Calcium | 33.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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