Skillet Roasted Carrots and Parsnips
Elevate your side dish game with these Skillet Roasted Carrots and Parsnips, a quick and easy recipe that combines the natural sweetness of root vegetables with the rich flavors of garlic, thyme, and a touch of honey. Perfectly caramelized in a combination of olive oil and butter, these tender veggies achieve a golden, crispy exterior while staying irresistibly soft inside. The optional drizzle of honey adds a subtle sweetness that beautifully complements the earthiness of the fresh thyme, while a sprinkle of fresh parsley provides the perfect finishing touch. Ready in just 35 minutes, this one-pan recipe is an ideal accompaniment to roasted chicken, steak, or any vegetarian main course. Perfect for busy weeknights or holiday gatherings, these skillet-roasted vegetables are as versatile as they are delicious. Search-friendly tags: roasted carrots and parsnips, stovetop side dish, caramelized vegetables, skillet recipes, easy vegetable sides.
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Ingredients
- 4 medium carrots
- 4 medium parsnips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon honey (optional)
- 1 tablespoon parsley (for garnish)
Directions
Step 1
Peel the carrots and parsnips, then trim off the ends. Slice them into 2-3 inch long sticks of even thickness for uniform cooking.
Step 2
Heat a large skillet over medium heat and add the olive oil and butter, allowing the butter to melt completely.
Step 3
Add the sliced carrots and parsnips to the skillet in a single layer. Cook undisturbed for 4-5 minutes to allow for caramelization.
Step 4
Stir the vegetables gently and continue to cook for another 8-10 minutes, stirring occasionally, until they begin to soften and develop golden brown spots.
Step 5
Finely mince the garlic and add it to the skillet along with the fresh thyme, salt, and black pepper. Stir well to coat the vegetables evenly in the seasonings.
Step 6
If desired, drizzle honey over the vegetables for a hint of sweetness and cook for an additional 2-3 minutes, stirring frequently.
Step 7
Once the carrots and parsnips are tender and caramelized, remove the skillet from the heat.
Step 8
Garnish with freshly chopped parsley before serving. Serve warm as a side dish for roasted chicken, steak, or your favorite vegetarian main course.
Nutrition Facts
| Serving size | (781.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1002.5 |
| Total Fat 65.2g | 0% |
| Saturated Fat 21.6g | 0% |
| Polyunsaturated Fat 6.5g | |
| Cholesterol 70.8mg | 0% |
| Sodium 3125.4mg | 0% |
| Total Carbohydrate 106.2g | 0% |
| Dietary Fiber 23.3g | 0% |
| Total Sugars 38.8g | |
| Protein 8.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 272.1mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 2463.5mg | 0% |
Source of Calories