Honey Orange Skillet Roasted Carrots Parsnips Recipes
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Roasting root veg always brings out their sweetness and we've made doubly sure that happens by glazing this bundle of parsnips and carrots with a caramelised mix of honey, orange and thyme.
Provided by Jassy Davis
Time 1h10m
Yield 6-8 people
Number Of Ingredients 8
Steps:
- Method 1. Heat your oven to 200°C/Fan 180°C/Gas 6. Finely grate the zest from the orange into a bowl. Squeeze in the juice. Pour in the honey. 2. Pick the thyme leaves off their sprigs (if you have a mesh sieve and the stalks are woody, push the thyme through the sieve and the leaves will collect in the sieve). Add them to the bowl with a good pinch of salt and pepper. Add 1 tbsp olive oil and stir everything together to make a smooth mixture. Set aside. 3. Trim and scrub the carrots and parsnips (you don't have to peel them, but you can if you prefer). Halve them widthways if they are large so they about as long as a little finger. Then halve them lengthways or quarter them so they are all roughly the same thickness. 4. Tip the carrots and parsnips into a large roasting tin. Pour over the honey and orange marinade. Turn the veg to coat them in the marinade, then spread them out in an even layer. 5. Roast the carrots and parsnips for 20 mins, then take them out of the oven and turn the veg over with a spoon, spooning the tin juices over the veg. Return to the oven and roast for another 15-20 mins till the veg are tender when pressed with a fork and a little charred. Spoon the carrots and parsnips into a warm serving dish and serve. 6. Spoon the carrots and parsnips into a warm serving dish and serve.
HONEY-ORANGE SKILLET-ROASTED CARROTS & PARSNIPS
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!
Provided by Motley Oklahoman
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 162.2, Fat 5.6, SaturatedFat 0.8, Sodium 67.7, Carbohydrate 28.1, Fiber 6.6, Sugar 12.2, Protein 2
DSF'S HONEY ROASTED CARROTS AND PARSNIPS
My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!
Provided by DrSeussFreak
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
- Bake in the preheated oven until vegetables are very tender, about 40 minutes.
Nutrition Facts : Calories 225 calories, Carbohydrate 41.5 g, Fat 7.2 g, Fiber 6.7 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 48.7 mg, Sugar 25 g
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