Serves 4-6
2-3 medium Carrots, peeled and sliced diagonally
1-2 medium parsnips, peeled and sliced diagonally
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon butter
2 teaspoons toasted sesame seeds, (optional)

Cook carrots and parsnips in boiling salted water until

just tender. Drain. Add honey, lemon juice and butter.

Shake saucepan so mixture coats carrots and parsnips.
Serve sprinkled with toasted sesame seeds.

.