Name: Maple-Rosemary Skillet-Roasted Carrots and Parsnips
Total time: 40 min
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 apple cider; 1 tablespoons maple syrup; Salt and pepper; 1/2 teaspoon minced fresh rosemary

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.

Before You Begin

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.

Instructions

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 apple cider, maple syrup, and 1 teaspoon salt in small bowl. 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 rosemary and season with salt and pepper. Serve.