Cooked in butter and our savory veggie stock with red onion, thyme and sage, this carrots and parsnips recipe makes the perfect side dish for your holiday table or a weeknight dinner. Use carrots only, or a combination of root vegetables!
Ingredients
3 tablespoons butter
1 1/2 pounds carrots, trimmed, peeled and cut in 1/4-inch diagonal slices
1 1/2 pounds parsnips, trimmed, peeled and cut in 1/4-inch diagonal slices
Melt butter over medium heat in a large skillet. Add carrots, parsnips and onion, and season with a little salt, pepper and nutmeg. Cook, stirring occasionally, until carrots and parsnips start to get tender, about 7 to 8 minutes.
Remove the lid from the pan and cook a few minutes more, until most of the liquid has evaporated. Remove thyme sprigs, gently stir in fresh sage and season to taste with salt and pepper.
