Cilantro-Lime Skillet-Roasted Carrots and Parsnips
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.
Keywords
- Side Dishes
- Vegetables
- Quick
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Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 3 tablespoons vegetable oil
- 1 1/2 pounds carrots, peeled and cut diagonally into 1/2-inch-thick pieces
- 1 1/2 pounds parsnips, peeled and cut diagonally into 1/2-inch pieces
- 3/4 cup water
- 1 tablespoon lime juice
- 1 1/2 teaspoons brown sugar
- 1 tablespoon finely chopped fresh cilantro
- 1/8 teaspoon cayenne pepper pepper
- Salt
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