Maple-Rosemary Skillet-Roasted Carrots and Parsnips
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.
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 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.