Glazed Carrots & Parsnips With Chestnuts

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   1. In a large skillet, arrange carrots & parsnips in single layer. Add salt and barely cover with water. Bring to a boil, reduce heat and simmer covered until crisp-tender, about 6-8 minutes.

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   2. Remove veggies and set aside to drain well. Empty skillet and wipe clean.

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   3. In skillet, add butter, brown sugar, honey, ginger, chiles, rosemary sprigs. Heat on medium high until bubbling, stirring ofter until slightly reduced, about 5 minutes.

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   4. Add chestnuts. Simmer on medium high about 3 minutes, stirring often.

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   5. Add carrot & parsnips. Simmer, stirring often, until vegetables are slightly caramelized and sauce is a glaze, about 5 minutes. Season with salt & pepper and serve.

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