Cilantro-Lime Skillet-Roasted Carrots and Parsnips | America's Test Kitchen

Name: Cilantro-Lime Skillet-Roasted Carrots and Parsnips | America's Test Kitchen
Total time: 45 min
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

www.americastestkitchen.com

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

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe: