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Skillet-Roasted Carrots & Parsnips

As demonstrated in the “Roasted & Toasted” episode of Live It – June 2016

Watch the episode here.

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  • 2 Tbsp olive oil
  • 1 lb carrots, peeled and cut diagonally into ½” thick pieces
  • 1 lb parsnips, peeled and cut diagonally into ½” thick pieces
  • ½ cup warm water
  • 1 tsp honey
  • Salt and pepper 
  • 1 Tbsp finely chopped fresh parsley (optional)


  1. Heat oil in a large skillet over medium-high heat. Add carrots and parsnips, stirring occasionally, and cook until they start to brown (about 12 minutes).
  2. Whisk water and honey in a liquid measuring cup until honey is dissolved. 
  3. Add honey water to the skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated (about 12 minutes).
  4. Season with salt and pepper to taste. 
  5. Place in a serving dish and garnish with chopped parsley if desired.

Nutrition Facts

Amount per serving
Serving size: ½ cup
Yield: 8 servings

Calories  98

Total Fat  3.5 g

Carbohydrate  16 g

Fiber  4.5 g

Protein  1 g

Live It is a cooking demonstration presented by the Nutrition Food Service and Wellness Departments at Parkview Health. Each episode is hosted by dietitian Andrea Miller, with a goal of showcasing nutrient-dense foods and teaching viewers doable ways to use them in order to promote wellness in our community.

For more recipes and to watch past episodes of Live It, visit