Skillet -Roasted Carrots and Parsnips
35 mins (prep 5, cooking 30)
8 ingredients
6-8 servings
It's best to use parsnips less than an inch wide as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe is based from a recipe I acquired by Cook's Country

Categories:  <-60-mins , side-dish , seasonal , low-sat.-fat , low-sodium , low-in... , time-to-make , low-protein , holiday , low-cholesterol , low-calorie , fall , carrots , vegetable , healthy-2 ,
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  • 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
  • 1 tablespoon finely chopped flat fresh parsley leaves


Serving Size (235.89 g)
Servings 6
Amount per Serving
Calories 201.68 Calories from Fat 72.09
% Daily Value *
Total Fat 8.01g 73.91%
Saturated Fat 0.65g 19.44%
Trans Fat 0.19g %
Cholesterol 0.0mg 0.0%
Sodium 89.6mg 22.4%
Total Carbohydrate 32.5g 64.99%
Dietary Fiber 8.73 g 209.56%
Sugars 12.05 g %
Protein 2.42g 28.99%
Vitamin A 18944.61IU% Vitamin C 25.97mg%
Calcium 78.26mg% Iron 1.01mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
warm water, salt and pepper, fresh parsley leaves, flat