It's an easy stove-top preparation. Braise the carrots and parsnips, remove, quick saute the sauce ingredients, add the veg back in and you're done. This would be equally good with green beans. You can even use little bagged carrot nubbins' to save time. Just cut the parsnips, if using, the same size.
Carrots & Parsnips with Walnutsserves 4
1 lb. carrots/parsnips
2 tablespoons unsalted butter
1/2 cup walnuts
1 teapsoon dijon mustard
1 teaspoon apple cider vinegar
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 cup walnut oil
Carrot tops or parsley for garnish (optional)
1. Scrub, trim and peel carrots and parsnips. Cut into 1/2"-1" wide spears
2. Put in large saute pan with 1 tablespoon butter and 1 cup water. Cover and bring to a medium boil for 10 minutes or until tender and water has evaporated.