Sautéed Parsnips and Carrots with Ginger Honey Glaze
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Sautéed Parsnips and Carrots with Ginger Honey Glaze
Category
Vegetables
Author:
Submitted by Charlene Hunt, Fustini's Petoskey
Prep Time
20 minutes
Ingredients
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
- 1 ½ tablespoons Fustini’s Ginger and Honey Balsamic Vinegar
- ½ tablespoon honey
- 4 slices of bacon, optional
Directions
- In large skillet, Fustini&rsquo,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&rsquo,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.