- 1 Lb Baby Carrots and Parsnips, peeled and cut into sticks
- 2 Tbsp Butter
- 2 Tbsp Double Barrel Honey
- 1 Tsp Chopped Fresh Thyme
- Salt and pepper to taste
INSTRUCTIONSIn a large skillet, melt the butter over medium heat.
Add the honey and chopped thyme, stirring until combined.
Add the baby carrots and parsnips to the skillet, tossing them in the honey glaze.
Cook for 10-12 minutes, or until the vegetables are tender-crisp and glazed.
Season with salt and pepper to taste before serving.