How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sauteed Parsnips And Carrots With Honey And Rosemary ?

You need 7 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks, 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks, Coarse kosher salt, and more.

Is Sauteed Parsnips And Carrots With Honey And Rosemary suitable as general?

Yes, Sauteed Parsnips And Carrots With Honey And Rosemary falls under the General category and is a great choice for this type of meal.

How do I store leftover Sauteed Parsnips And Carrots With Honey And Rosemary ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Parsnips And Carrots With Honey And Rosemar

Name: Sauteed Parsnips And Carrots With Honey And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks; 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks; Coarse kosher salt; 2 tablespoons (1/4 stick) butter; 1 tablespoon chopped fresh rosemary; 1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

Try this homemade Sauteed Parsnips And Carrots With Honey And Rosemary recipe the whole family will love. Made with extra-virgin olive oil, carrots, par…

This Sauteed Parsnips And Carrots With Honey And Rosemary relies on simple, everyday ingredients such as extra-virgin olive oil, coarse kosher salt, (1/4 stick) butter and chopped fresh rosemary. It comes together quickly and makes 4 servings, at about 185 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

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Quick Info

Servings
4 servings
Calories
185 kcal
Category
General

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