It’s birthday season! Well, it’s birthday season for me anyway, and you know what that means: presents! Over the weekend, I received some early birthday presents from my parents including America’s Test Kitchen Healthy Family Cookbook. This is one of those giant cookbooks that seems to have a recipe for everything. I wanted to add another one of these to my collection and thought that it might as well be a ‘healthy’ one. So far, Sarah and I have only glanced though it, but we’re both pretty excited. Hopefully we’ll be sharing some of the best recipes with you this year. But for now, you’ll have to settle for this recipe, which I made yesterday because I had an excess of carrots and parsnips.
Skillet Roasted Carrots and Parsnips
3/4 c water
3/4 tsp sugar
salt and pepper
1 tbsp canola oil
4 carrots (12 oz), peeled, and sliced 1/2″ thick on the bias
3 parsnips (9 oz), peeled, and sliced 1/2″ thick on the bias
1 tbsp minced parsley
1. Heat oil in a 12″ skillet over medium heat. Combine the water sugar and 1/2 tsp of salt in a bowl. Add the carrots and water to the skillet. Cover and cook, stirring occasionally until the carrots begin to soften. 7-9 minutes.
2. Uncover and turn the heat up to high. Add parsnips and cook, stirring occasionally, until the water evaporates and the veggies brown. 13-18 minutes. Add some salt, and any other tasty herbs you might have. I used some Herbes de Provence.