Skillet-Roasted Carrots and Parsnips

From Cook's Country | October/November 2008

Why this recipe works:

We settled on carrots and parsnips for our Skillet-Roasted Carrots and Parsnips because their similar shape made them easier to prep, they cooked at about the same rate, and their flavors worked well together. After browning the carrots and parsnips in vegetable oil, we added water to the pan… read more

We settled on carrots and parsnips for our Skillet-Roasted Carrots and Parsnips because their similar shape made them easier to prep, they cooked at about the same rate, and their flavors worked well together. After browning the carrots and parsnips in vegetable oil, we added water to the pan before covering—this created a gentle steaming effect and produced nicely browned, tender vegetables.

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Serves 6 to 8

Parsnips wider than 1 inch may have tough, fibrous cores that are best trimmed and discarded. Using warm water helps the sugar to dissolve more readily. Any combination of carrots and parsnips with a combined weight of 3 pounds can be used in this recipe.

Ingredients

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