Maple-Rosemary Skillet-Roasted Carrots and Parsnips

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Appears in Cook's Country October/November 2008

We set out to replicate the caramelized flavor of roasted vegetables on the stovetop. Our streamlined stovetop technique provides roasted flavor-but allows you to use your oven for other dishes.

SERVES 6 to 8

TIME 40 minutes

WHY THIS RECIPE WORKS

We settled on carrots and parsnips for our Maple-Rosemary 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 ...

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