Riverland Farm

Delicious even without the honey.





Prep Time

30 minutes


  • 2 tbsp extra virgin olive oil
  • 1 lb carrots (approx. 4 large), peeled and cut into 3 inch strips
  • 1 lb parsnips, peeled, halved lengthwise and cut like the carrots
  • salt to taste
  • 2 tbsp butter
  • 1 tbsp chopped fresh rosemary
  • 1 1/2 tbsp honey


Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. Do ahead: Can be made 1 day ahead. Cover and chill.

Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

From Our Test Kitchen:

Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips.

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Wholesale Ordering

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