Cilantro-Lime Skillet-Roasted Carrots and Parsnips
Appears in Cook's Country October/November 2008
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.
WHY THIS RECIPE WORKS
We settled on carrots and parsnips for our Cilantro-Lime 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 t...