Skillet -Roasted Carrots and Parsnips

It's best to use parsnips less than an inch wide as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe is based from a recipe I acquired by Cook's Country

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 3  tablespoons  vegetable oil
• 1 1⁄2 lbs carrots, peeled and cut diagonally into 1/2-inch-thick pieces
• 1 1⁄2 lbs parsnips, peeled and cut diagonally into 1/2-inch pieces
• 3⁄4 cup warm water
• 1 1⁄2 teaspoons sugar
•  salt and pepper
• 1  tablespoon  finely chopped flat fresh parsley leaves

Directions

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 teaspoons salt in small bowl until sugar dissolves.
3. 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.
4. Stir in parsley and season with salt and pepper.