Ingredients

• 2 tablespoons butter, melted
• 4 medium carrots, cut into 1/4-inch coins
• 3 medium parsnips, cut into 1/4-inch coins
• 3/4 cup chicken broth
• 5 tablespoons honey
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper

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Instructions

1. Watch how to make this recipe.
2. Add the butter to a large skillet over medium-high heat. Once foamy and melted, add the carrots and parsnips and cook, while stirring, for about 3 minutes. Pour in the chicken broth and 3 tablespoons of the honey and stir to combine. Turn the heat to medium, cover with a lid and cook for 5 to 6 minutes.
3. Remove the lid and season with the parsley, paprika and some salt and pepper. Turn the heat to medium-high and cook, while stirring, until the carrots and parsnips are tender and they're nice and glazed with the honey sauce, about 5 minutes more. Add the remaining honey and remove from the heat.