Maple-Rosemary Skillet-Roasted Carrots and Parsnips | America's Test Kitchen
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
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.
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 and pepper
- 1/2 teaspoon minced fresh rosemary
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