Friday, June 18, 2010

Skillet Roasted Carrots and Parsnips

This recipe was quick and easy, and from Light and Healthy 2010 by America's Test Kitchen, a quick and easy side dish that's typically made in the oven but can be made on the stove if your oven is occupied.

Serves 4

-12 ounces carrots, peeled and sliced 1/2 inch thick on the bias
-12 ounces parsnips, peeled and sliced 1/2 inch thick on the bias
-3/4 cup water
-1/2 tsp salt
-3/4 tsp sugar
-1 T canola oil
-chopped parsley

1. Bring carrots, water, oil, sugar and 1/2 teaspoon salt to a simmer in a 12-inch nonstick over medium heat. Cover and cook, stirring occassionally, until the carrots begin to soften 7-9 minutes.

2. Uncover, increase heat to high, and add the parsnips. Continue to cook, stirring occasionally, until the water has completely evaporated and the carrots and parsnips are tender and well browned, about 15 minutes longer.

3. Off the heat, stir in parsley and season with salt and pepper to taste. Serve.

Since I didn't have parsnips, I doubled the amount of carrots.


Morgan-- said...

Looks delicious! I loooove parsnips. I think they are such an underappreciated veggie!

Garden girl farm said...

Beautiful! We were inspired to blog about our farm and what we cook with out of it. My hubby is doing food and I am the farmer. I would really like to add your link to our blog. Thank you,Garden girl

Julie M. said...

This looks good! Carrots are a definite staple in this house; all my boys love them.

Thanks for stopping by! It's nice to meet you and I look forward to sharing recipes with you!

Chef Dennis said...

they look so good!! I love when they start to caramalize...yummmm

BarbaraK said...

Gorgeous photo! I have never tried parsnips but this looks great!

Simply Life said...

those veggies look great!