parsnips and carrots

Sauteed Parsnips and Heirloom Carrots

Ingredients
3 tablespoons olive oil
1 1/2 pounds parsnips, peeled and quartered lengthwise
Kosher salt and freshly ground black pepper
2 pounds thin heirloom carrots, peeled and halved lengthwise
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley

Directions
Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.