Skillet -Roasted Carrots and Parsnips

• vegetable oil↗3 tablespoons
• carrots, peeled and cut diagonally into 1/2-inch-thick pieces↗1 1⁄2 lbs
• parsnips, peeled and cut diagonally into 1/2-inch pieces↗1 1⁄2 lbs
• warm water3⁄4 cup
• sugar↗1 1⁄2 teaspoons
• salt and pepper
• finely chopped flat fresh parsley leaves1 tablespoon

Step-by-step instructions

1. 1

   Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.

2. 2

   Whisk water, sugar, and 1 teaspoons salt in small bowl until sugar dissolves.

3. 3

   Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes.

4. 4

   Stir in parsley and season with salt and pepper.