Sauteed Carrots and Parsnips
Sauteed carrots and parsnips have just the right amount of sugary and savory taste. It seems that they are often overlooked as a vegetable side dish. When they are caramelized, they have a beautifully rich flavor.
Servings: 6 Servings
Calories: 163kcal
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Kitchen Essentials
Non-stick Pan
Blue Dinnerware
Silverware
Cookware Set
Prevent your screen from going dark
Ingredients
- 2 Tablespoons Olive Oil
- 1 Pound Carrots about 4 large peeled, and cut
- 1 Pound Parsnips about 4 large peeled, and cut
- 2 Tablespoons Butter
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
Instructions
- Add the olive oil carrots and parsnips to a large skillet over medium-high heat.2 Tablespoons Olive Oil, 1 Pound Carrots about 4 large, 1 Pound Parsnips about 4 large
- Sauté the vegetables until they are beginning to brown and caramelize; approximately 10-12 minutes.
- Add the butter, salt, and pepper. Heat a few more minutes until fork tender. Serve.2 Tablespoons Butter, ½ Teaspoon Salt, ¼ Teaspoon Pepper
Nutrition
Calories: 163kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 287mg | Potassium: 528mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12747IU | Vitamin C: 17mg | Calcium: 54mg | Iron: 1mg