Skillet -Roasted Carrots And Parsnips - cooking recipe

Ingredients

3 tablespoons vegetable oil
1 1/2 lbs carrots, peeled and cut diagonally into 1/2-inch-thick pieces
1 1/2 lbs parsnips, peeled and cut diagonally into 1/2-inch pieces
3/4 cup warm water
1 1/2 teaspoons sugar
salt and pepper
1 tablespoon finely chopped flat fresh parsley leaves

Preparation

Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
Whisk water, sugar, and 1 teaspoons salt in small bowl until sugar dissolves.
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.
Stir in parsley and season with salt and pepper.