Honey Glazed Carrots and Parsnips
2 medium parsnips, peeled
3 medium carrots, peeled
2 tblsp honey
1 tbsp lemon juice
1 tbsp butter
2 tsp toasted sesame seeds
Slice the vegetables diagonally and boil in slightly salted water until just tender and then drain immediately. Add the honey, lemon juice and butter, shake or stir carefully to cover the vegetables. Serve sprinkled with the toasted sesame seeds.
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