2 tablespoons butter
3 medium orange carrots, cut into ¼-inch coins
1 medium purple carrot, cut into ¼-inch coins
3 medium parsnips, cut into ¼-inch coins
¾ cup chicken broth
5 tablespoons honey
1 tablespoon parsley, finely chopped
1 teaspoon paprika
Kosher salt and black pepper to taste
Melt butter in a large skillet over medium-high heat. Add carrots and parsnips and cook while stirring for about 3 minutes. Add chicken broth and 3 tablespoons of the honey and stir to combine. Turn the heat to medium, cover and cook for 5 to 6 minutes. Remove lid and season with parsley, paprika, salt and pepper. Turn heat to medium-high and cook while stirring until carrots and parsnips are tender and nicely glazed with honey sauce, about 5 more minutes. Add remaining 2 tablespoons of honey, stir and remove from heat. Serves 4-6
Recipe courtesy of Jamie Deen