I’ve been in a cooking funk lately. I think I’ve just been bored with what I’ve been making and haven’t really gotten into planning weekly menus around my Boston Organics delivery every week. The one big flaw in my cooking is that I rarely (properly) plan ahead for it. That obviously works out pretty well most of the time, but I tend to stick with the same flavors and seasonings. I need to branch out.
Of course, the recipe I’m about to share with you in this week’s very special blog post is not at all branching out. It’s more damn root vegetables. I cannot wait until summer when the vegetables ninjas deliver things like…lettuce. And tomatoes. And peppers. And… not carrots. Anyway, this is what I made for Easter dinner today.
Honey Rosemary Carrots and Parsnips
My name for it is shorter than what epicurious has, which is where I got it.
2 tablespoons extra-virgin olive oil
1 pound carrots, peeled, cut into 3×1/4×1/4-inch sticks
1 pound parsnips, peeled, halved lengthwise, cored, cut into 3×1/4×1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 1/2 tablespoons chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)
pepper to taste
In a large skillet, heat the oil over medium-high heat. Add in the carrots and saute for 2 – 3 minutes, until just beginning to turn barely golden brown on the edges. Add in parsnips and add in salt and pepper. Continue to saute for another 10 – 12 minutes until both the carrots and parsnips are cooked to your liking and are starting to brown around the edges [if you prefer them more caramelized, this is your chance to do it].
Add in the honey, rosemary and butter. Evenly coat the vegetables and cook over medium-high heat for about 5 minutes, until you have a nice glaze. Taste and adjust salt and pepper if needed.
I really enjoyed this dish. The honey accentuates the sweetness of the parsnips, but it’s saved from being cloying by the rosemary. This went really with the ham that we had and would be great alongside any pork dish because of how well rosemary complements it. If you want to dial back the sweetness a bit, I bet turnips would work well in this as well.