Honey-Orange Skillet-Roasted Carrots & Parsnips - cooking recipe

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)

Preparation

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.