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

Ingredients
-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
-pepper

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.