Skillet-Roasted Carrots and Parsnips
From midgelet 16 years ago
- 30 minutes to make
- Serves 6
A very tasty and colorful combo between carrots ands parsnips
Ingredients
- 3 tablespoons vegetable oil shopping list
- 1 1/2 pounds carrots , peeled and cut diagonally into 1/2-inch-thick pieces shopping list
- 1 1/2 pounds parsnips , peeled and cut diagonally into 1/2-inch pieces shopping list
- 3/4 cup orange juice shopping list
- 1 1/2 teaspoons sugar shopping list
- salt and pepper shopping list
- 1 tablespoon finely chopped fresh parsley shopping list
How to make it
- 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 teaspoon 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.
- Serve.
People Who Like This Dish 1
- momo_55grandma Mountianview, AR
- lacrenshaw Horsham, PA
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 2 people-
have made this awsome stuff love carrots and parsnips together. thanks
momo_55grandma
in Mountianview loved it
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A superb side for the roast, I might add. Thanks and another five, midge!
Lorraine
lacrenshaw
in Horsham loved it
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