A delightful side dish featuring glazed carrots and parsnips, perfect for any occasion.
Peel and slice the carrots and parsnips into even-sized pieces.
Cut the vegetables into similar sizes to ensure even cooking.
Bring the vegetable broth to a boil in a pot.
Using a low-sodium broth allows you to control the saltiness of the dish.
Add the carrots and parsnips to the boiling broth and cook until tender, about 10 minutes.
Test the vegetables with a fork to check for doneness.
Drain the vegetables and set them aside.
Reserve a bit of the broth for reheating if needed.
Melt the butter in a skillet over medium heat.
Ensure the butter doesn't brown for a clean flavor.
Add the onions to the skillet and sauté until tender.
Stir frequently to prevent the onions from burning.
Stir in the honey and mix well.
Warm honey mixes more easily with the onions.
Add the cooked carrots and parsnips to the skillet and toss to coat evenly with the glaze.
Ensure all pieces are well-coated for a uniform flavor.
Cook for an additional 2 minutes, stirring occasionally, until the vegetables are heated through.
Avoid overcooking to maintain the vegetables' texture.
Serve the glazed vegetables warm, garnished with fresh herbs if desired.
Fresh parsley or thyme makes a great garnish.
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