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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Recipe Information
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)
Instructions
Peel the carrots and parsnips, then trim off the ends. Slice them into 2-3 inch long sticks of even thickness for uniform cooking.
Heat a large skillet over medium heat and add the olive oil and butter, allowing the butter to melt completely.
Add the sliced carrots and parsnips to the skillet in a single layer. Cook undisturbed for 4-5 minutes to allow for caramelization.
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.
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.
If desired, drizzle honey over the vegetables for a hint of sweetness and cook for an additional 2-3 minutes, stirring frequently.
Once the carrots and parsnips are tender and caramelized, remove the skillet from the heat.
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
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 3125 mg | 136% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 38.8 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2464 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
