Maple-Rosemary Skillet-Roasted Carrots and Parsnips
Elevate your veggies with this Maple Rosemary Skillet-Roasted Carrots and Parsnips recipe. A delightful mix of sweet, savory, and herb flavors.
Keywords
- Side Dishes
- Quick
- Dairy-Free
- Vegetables
- Vegan
- Vegetarian
- Gluten Free
- Thanksgiving
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Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Wooden spoon
- Chef's knife
- Cutting board
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 apple cider
- 1 tablespoon maple syrup
- Salt
- pepper
- 1/2 teaspoon minced fresh rosemary
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