4 medium carrots, peeled
4 medium parsnips, peeled
3 tbsp butter
salt and freshly ground pepper
1 tsp chopped garlic
3 tbsp chopped green onions
1 tsp fresh thyme
1 1/2 tsp grated lemon rind
Roll cut carrots and parsnips about 1-inch chunks. To roll cut, starting at the thinner end, cut vegetable on the bias, on a 20 degree angle.
Heat butter in skillet or saute pan on medium-high heat, large enough to hold vegetables in 1 layer. Seasons with salt and pepper in pan.
Saute for 3-4 minutes. Cover skillet and reduce heat to medium-low, shaking pan every so often. Cook 20-30 minutes until vegetables are softened and browned.
Stir in garlic, chives, thyme and lemon rind. Cook together for another 2 minutes to combine flavours.