ROASTED PARSNIPES & CARROTS

3 tbsps. veggie oil
l-l/2 lbs. carrrotzs, peeled, cut diagnolly ito l/2″ thick pieces
l-l/2 lbs. parsnips “”””””””””””””””””””””””””””””””””””””””””””””””
3/4 cup warm water
l-l/2 tsp. sugar
salt, pepper
chopped parsley
Heat oil in large skilley over med high heat until shimmering. cook carrots and parsnips stirring occasionally until golden brown, l2-14 mins. whisk water, sugar and l tsp. salt in small bowl until sugar dissolves. add water mix to skillet and cook covered stirring occaionally over med low heat until eggies are tender and liquid has evaporated, l2 to l4 mins. stir in parsley and season with s&p.
Serves 6 to 8 Cooks Country magazine