Name: Sauteed Parsnips and Carrots with Honey and Rosemary
Yield: Makes 8 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks; 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks; Coarse kosher salt; 2 tablespoons (1/4 stick) butter; 1 tablespoon chopped fresh rosemary; 1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

To add richness, sauté three ounces sliced pancetta until crisp; crumble over before serving. Varietal honeys are available at specialty foods stores and online at chefshop.com.

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.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.