Honey-Orange Skillet-Roasted Carrots & Parsnips

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READY IN: 45mins
Recipe 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!

Ingredients Nutrition

  • 3 tablespoons olive oil
  • 1 12 lbs carrots, peeled and cut diagonally into 1/2-inch-thick pieces
  • 1 12 lbs parsnips, peels and cut diagonally into 1/2-inch-thick pieces
  • 34 cup orange juice
  • 1 tablespoon honey
  • salt and pepper
  • 1 teaspoon fresh thyme (or rosemary, or tarragon)


  1. Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
  2. 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.

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