Skillet-Roasted Carrots and Parsnips
by Karen Mussoline
Email:kmussoline@icloud.com

URL Source: http://www.cookscountry.com/recipes/4468-skillet-roasted-carrots-and-parsnips?incode=MKSKZ00L0
Source:
Course: Sides
Cuisine: American
Food Group: Vegetable
Serves: 4

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Ingredients

3 tablespoon(s) vegetable oil
1-1/2 pound(s) carrots, peeled and cut diagonally into 1/2-inch-thick pieces
1-1/2 pound(s) parsnips, peeled and cut diagonally into 1/2-inch pieces
3/4 cup(s) warm water
2 teaspoon(s) sugar
Salt and pepper

Instructions

INSTRUCTIONS

  1. 1. Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.

    2. Whisk water, sugar, and 1 teaspoon salt in small bowl until sugar dissolves. Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Season with salt and pepper. Serve.
Notes: