• 3 Ratings

Skillet-roasted root vegetable recipes make a delicious, fuss-free side dish. Boil the heartier vegetables before roasting so all of the garlic roasted vegetables finish at the same time.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Split large carrots in half lengthwise. Quarter parsnips lengthwise. In a Dutch oven bring salted water to boiling. Add carrots and parsnips and simmer 5 minutes; drain.

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Instructions Checklist
  • In a very large skillet, heat oil over medium heat. Add garlic and cook 30 seconds or until fragrant and beginning to brown. Add carrots, parsnips, and cipollini onions to skillet. Cook and stir for 5 minutes or until coated in oil and beginning to soften. Sprinkle with salt and pepper.

Nutrition Facts

67 calories; 2 g total fat; 0 mg cholesterol; 148 mg sodium. 13 g carbohydrates; 3 g fiber; 1 g protein;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1