Sautéed Parsnips and Carrots with Ginger Honey Glaze

Directions

1. 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.