Honey-Orange Skillet-Roasted Carrots & Parsnips

Name: Honey-Orange Skillet-Roasted Carrots & Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 3 tablespoons olive oil; 1 1/2 lbs carrots, peeled and cut diagonally into 1/2-inch-thick pieces; 1 1/2 lbs parsnips, peels and cut diagonally into 1/2-inch-thick pieces; 3/4 cup orange juice; 1 tablespoon honey; salt and pepper; 1 teaspoon fresh thyme (or rosemary, or tarragon)

Submitted by Motley Oklahoman

"A fast and easy way to replicate the caramelized flavor of roasted vegetables, on the stove top. No need to take up space in the oven, yay!"

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Ready In:: 45mins
Ingredients:: 7
Serves:: 8

ingredients

3 tablespoons olive oil
1 ¹⁄₂ lbs carrots, peeled and cut diagonally into 1/2-inch-thick pieces
1 ¹⁄₂ lbs parsnips, peels and cut diagonally into 1/2-inch-thick pieces
³⁄₄ cup orange juice
1 tablespoon honey
salt and pepper
1 teaspoon fresh thyme (or rosemary, or tarragon)

directions

Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
Whisk orange juice, honey and 1 teaspoon salt in small bowl until blended. Add mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Stir in herbs and season with salt and pepper.