Notes

  • Parsnips wider than 1 inch may have tough, fibrous cores that are best trimmed and discarded.
  • Using warm water helps the sugar to dissolve more readily.
  • Any combination of carrots and parsnips with a combined weight of 3 pounds can be used in this recipe.

Ingredients

  • 3 tablespoons vegetable oil
  • 1 ½ pounds carrots, peeled and cut diagonally into 1/2-inch-thick pieces
  • 1 ½ pounds parsnips, peeled and cut diagonally into 1/2-inch pieces
  • ¾ cup apple cider
  • 1 tablespoons maple syrup
  • Salt and pepper
  • ½ teaspoon minced fresh rosemary

Preparation

  1. Heat oil in large skillet over medium-high heat until shimmering.
  2. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
  3. Whisk apple cider, maple syrup, and 1 teaspoon salt in small bowl.
  4. Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes.
  5. Stir in rosemary and season with salt and pepper.
  6. Serve.