Glazed Carrots & Parsnips With Chestnuts

• 2 lb thin carrots (1"-1.5" thick), tops cut short & scrubbed, thicker ones halved lengthwise
• 1 lb thin parsnips (1"-1.5" thick), halved lengthwise
• 1 tsp salt
• 8 Tbs (1 stick) butter, unsalted
• 1/2 cup brown sugar
• 1/4 cup honey
• 1 2" piece ginger, peeled, sliced very thin
• 1-2 red chiles, seeded, sliced thin lengthwise
• 2-3 sprigs fresh rosemary, 2-3" long
• 1 cup shelled roasted chestnuts from a jar, drained
• salt & pepper

1. 1. In a large skillet, arrange carrots & parsnips in single layer. Add salt and barely cover with water. Bring to a boil, reduce heat and simmer covered until crisp-tender, about 6-8 minutes.
2. 2. Remove veggies and set aside to drain well. Empty skillet and wipe clean.
3. 3. In skillet, add butter, brown sugar, honey, ginger, chiles, rosemary sprigs. Heat on medium high until bubbling, stirring ofter until slightly reduced, about 5 minutes.
4. 4. Add chestnuts. Simmer on medium high about 3 minutes, stirring often.
5. 5. Add carrot & parsnips. Simmer, stirring often, until vegetables are slightly caramelized and sauce is a glaze, about 5 minutes. Season with salt & pepper and serve.

thin carrots, thin parsnips, salt, butter, brown sugar, honey, ginger, red chiles, rosemary, chestnuts, salt

Taken from www.epicurious.com/recipes/member/views/glazed-carrots-parsnips-with-chestnuts-51410031 (may not work)