Skillet -Roasted Carrots And Parsnips

• 3 tablespoons vegetable oil
• 1 1/2 lbs 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
• 3/4 cup warm water
• 1 1/2 teaspoons sugar
• salt and pepper
• 1 tablespoon finely chopped flat fresh parsley leaves

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. Whisk water, sugar, and 1 teaspoons salt in small bowl until sugar dissolves.
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. Stir in parsley and season with salt and pepper.

vegetable oil, carrots, parsnips, warm water, sugar, salt, parsley

Taken from www.food.com/recipe/skillet-roasted-carrots-and-parsnips-328481 (may not work)