This recipe combines 2 sweet holiday side dishes featured in the November 2007 issue of Bon Appetit magazine.
Make Ahead: The corn bread can be cut into cubes and toasted in a 350-degree oven until golden brown, with occasional stirring to make sure all sides are toasted, up to 3 days in advance. Store in an airtight container at room temperature. The carrots and parsnips can be cooked up to 2 days in advance, covered and refrigerated.
- 2 tablespoons extra-virgin olive oil
- 6 medium cloves garlic, minced (3 to 4 tablespoons)
- 1 pound carrots, peeled, trimmed and coarsely chopped (about 2 1/2 cups)
- 1 pound parsnips, peeled, trimmed, cored and coarsely chopped (about 2 1/2 cups)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon minced rosemary leaves
- 1 1/2 tablespoons honey
- 8-by-8-inch pan of baked corn bread (store-bought or homemade), cut into 1/2-inch cubes to yield 6 cups
Heat the oil in a large skillet over medium-high heat. Add the garlic and reduce the heat to medium; cook, stirring, for a few minutes, until the garlic has softened. Don't let it burn.
Add the carrots and parsnips, tossing until well coated. Sprinkle with salt and pepper to taste. Cook, stirring occasionallly, for about 20 minutes.
Add the butter, rosemary, honey and corn bread. Toss to combine, then cook for about 5 minutes or until the vegetables are glazed. Taste and adjust the seasoning as needed. Serve warm.
From Chrissy Balz.
Tested by Frances Stead Sellers.
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