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    You are in: Home / Recipes / Honey-Orange Skillet-Roasted Carrots & Parsnips Recipe
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    Honey-Orange Skillet-Roasted Carrots & Parsnips

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Motley Oklahoman's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    • 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:

    1. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Honey-Orange Skillet-Roasted Carrots & Parsnips

    Serving Size: 1 (201 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 162.1
     
    Calories from Fat 50
    30%
    Total Fat 5.5 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 67.7 mg
    2%
    Total Carbohydrate 28.1 g
    9%
    Dietary Fiber 6.6 g
    26%
    Sugars 12.2 g
    48%
    Protein 1.9 g
    3%

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