Honey-Orange Skillet-Roasted Carrots & Parsnips |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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:
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. 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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