Honey-Orange Skillet-Roasted Carrots and Parsnips

Name: Honey-Orange Skillet-Roasted Carrots and Parsnips
Yield: Serves 6 to 8
Ingredients: 3 tablespoons, vegetable oil; 1 1/2 pounds, carrots, peeled and cut diagonally into 1/2-inch-thick pieces; 1 1/2 pounds, parsnips, peeled and cut diagonally into 1/2-inch pieces; 3/4 cup, orange juice; 1 tablespoons, honey; , Salt and pepper; 1/2 teaspoon, minced fresh thyme, fresh rosemary, or fresh tarragon

Side Dishes
Vegetables
Quick
Thanksgiving

Appears in Cook's Country October/November 2008

We set out to replicate the caramelized flavor of roasted vegetables on the stovetop. Our streamlined stovetop technique provides roasted flavor-but allows you to use your oven for other dishes.

SERVES 6 to 8

TIME 40 minutes

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