Honey-Orange Skillet-Roasted Carrots & Parsnips

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READY IN: 45mins
SERVES: 8
UNITS: US

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)
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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.
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