Maple-Rosemary Skillet-Roasted Carrots and Parsnips

Name: Maple-Rosemary Skillet-Roasted Carrots and Parsnips
Yield: Serves 6 to 8
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

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Appears in Cook's Country October/November 2008

Side Dishes

Vegetables

Quick

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.

SERVES6 to 8

TIME40 minutes

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 ...

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