Pan-Roasted Carrots and Parsnips

Name: Pan-Roasted Carrots and Parsnips
Cuisine: European
Ingredients: 3 tbsp vegetable oil; 1 lb carrots, peeled and sliced on boas ½"; 1 lb parsnips, peeled and sliced on bias ½"; ¾ cup warm water; 1 tsp sugar; ½ tsp salt; 1 tbsp fresh parsley, minced

3 steps

Updated at: Thu, 17 Aug 2023 13:25:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories211.1 kcal (11%)

Total Fat11 g (16%)

Carbs28.1 g (11%)

Sugars10.5 g (12%)

Protein2.1 g (4%)

Sodium370.5 mg (19%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspvegetable oil

1 lbcarrots

peeled and sliced on boas 1/2"

1 lbparsnips

peeled and sliced on bias 1/2"

¾ cupwater

warm

1 tspsugar

½ tspsalt

1 Tbspfresh parsley

minced

Instructions

Step 1

Heat oil in 12" skillet over med-high heat until shimmering. Add carrots and parsnips and cook, stirring occasionally, until golden brown, 12-14 min.

Step 2

Whisk warm water, sugar, and salt in small bowl until sugar dissolves, then add to skillet. Cover, reduce heat to med-low, and cook, stirring occasionally, until vegetables are tender and liquid has evaporated, 12-14 min.

Step 3

Off heat, stir in parsley and season to taste.