Sauteed Parsnips and Carrots with Honey and Rosemary

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 pound carrots (about 4 large), peeled, cut into 3 x 1/4 x 1/4 inch sticks
• 1 pound large parsnips, peeled, halved lengthwise, cored, and cut into 3 x 1/4 x 1/4 inch sticks
• coarse kosher salt
• 2 tbsp (1/4 stick) butter
• 1 tbsp chopped fresh rosemary
• 1 1/2 tbsp honey (such as heather, chestnut, or wildflower)

Preparation

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. (Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, saute them for a minute or two to soften slightly before adding the parsnips.) Sprinkle with coarse kosher salt and pepper. Saute until vegetables are beginning to brown at edges, about 12 minutes. (This much can be made a day ahead. Cover and chill.)

Add butter, rosemary, and honey to vegetables in skillet. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper.

To add richness, saute three ounces sliced pancetta until crisp; crumble over dish before serving. [Italian pancetta is a type of dry cured meat.]

Molly Stevens, Bon Appetit November 2007