Honey-Orange Skillet-Roasted Carrots and Parsnips | America's Test Kitchen
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.
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
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