Skillet -Roasted Carrots and Parsnips

Recipe by Sondra Beth
READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons vegetable oil
  • 1 12
    lbs carrots, peeled and cut diagonally into 1/2-inch-thick pieces
  • 1 12
    lbs parsnips, peeled and cut diagonally into 1/2-inch pieces
  • 34
  • 1 12
    teaspoons sugar
  • salt and pepper
  • 1
    tablespoon finely chopped flat fresh parsley leaves
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DIRECTIONS

  • 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 water, sugar, and 1 teaspoons 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.
  • Stir in parsley and season with salt and pepper.
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