Sautéed Parsnips and Carrots with Ginger Honey Glaze
Sautéed Parsnips and Carrots with Ginger Honey Glaze
Submitted by Charlene Hunt, Fustini's Petoskey
20 minutes
Vegetables
Ingredients
- 2 tablespoons Fustini’s Persian Lime Olive Oil
- 1 pound carrots, peeled and cut into half inch rounds
- 1 pound parsnips, peeled and cut onto half inch rounds
- ½ tablespoon honey
- 4 slices of bacon, optional
Directions
In large skillet, Fustini’s Persian Lime olive oil over medium heat. Add carrots and parsnips to the skillet and sauté until carrots and parsnips are beginning to brown at the edges - about 10 minutes. Add the honey and Fustini’s Ginger and Honey balsamic vinegar to the skillet. Toss over medium heat until heated through and carrots and parsnips are glazed (about 5 minutes). To add richness, sauté 4 slices of bacon till crisp and crumble over before serving.
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