Cilantro-Lime Skillet-Roasted Carrots and Parsnips

Name: Cilantro-Lime Skillet-Roasted Carrots and Parsnips
Yield: Serves 6 to 8
Ingredients: 3 tablespoons, vegetable oil; 1 1/2 pounds, carrots, peeled and cut diagonally into 1/2-inch-thick pieces; 1 1/2 pounds, parsnips, peeled and cut diagonally into 1/2-inch pieces; 3/4 cup, water; 1 tablespoon, lime juice; 1 1/2 teaspoons, brown sugar; 1 tablespoon finely, chopped fresh cilantro; 1/8 teaspoon, cayenne pepper pepper; , Salt

Side Dishes
Vegetables
Quick

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 45 minutes

Cilantro-Lime Skillet-Roasted Carrots and Parsnips

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