{"slug":"maple-rosemary-skillet-roasted-carrots-and-parsnips","collection":"recipes","is_recipe":true,"visibility":"public","title":"Maple-Rosemary Skillet","description":"Golden-browned carrots and parsnips glazed with apple cider, maple syrup, and fresh rosemary in a single skillet — an easy, elegant Thanksgiving side.","body_md":"## Notes\n\n-   Parsnips wider than 1 inch may have tough, fibrous cores that are\n    best trimmed and discarded.\n-   Any combination of carrots and parsnips with a combined weight of 3\n    pounds can be used in this recipe.\n-   **Corrections (2026-07-30):** two references to water were removed.\n    A note claiming \"using warm water helps the sugar to dissolve more\n    readily\" had been carried over from an unrelated recipe — this dish\n    contains neither sugar nor water. Step 4 likewise said \"Add water\n    mixture to skillet\" when the mixture whisked in step 3 is apple\n    cider, maple syrup and salt; it now reads \"cider mixture\". No\n    ingredient or quantity changed.\n\n## Ingredients\n\n-   3 tablespoons vegetable oil\n-   680g (1½ lbs) carrots, peeled and cut diagonally into 1/2-inch-thick\n    pieces\n-   680g (1½ lbs) parsnips, peeled and cut diagonally into 1/2-inch pieces\n-   180ml (¾ cup) apple cider\n-   1 tablespoons maple syrup\n-   Salt and pepper\n-   ½ teaspoon minced fresh rosemary\n\n## Preparation\n\n1.  Heat oil in large skillet over medium-high heat until shimmering.\n2.  Cook carrots and parsnips, stirring occasionally, until golden\n    brown, 12 to 14 minutes.\n3.  Whisk apple cider, maple syrup, and 1 teaspoon salt in small bowl.\n4.  Add cider mixture to skillet and cook covered, stirring\n    occasionally, over medium-low heat until vegetables are tender and\n    liquid has evaporated, 12 to 14 minutes.\n5.  Stir in rosemary and season with salt and pepper.\n6.  Serve.\n","draft":false,"servings":"6","prep_time":"10 minutes","cook_time":"28 minutes","total_time":"38 minutes","created_at":"2018-11-30T17:34:16Z","updated_at":"2026-07-30T22:29:19.415558Z","categories":["Side Dish"],"tags":["Carrots","Maple","Parsnips","Rosemary"],"methods":["Stove-Top"],"themes":["Thanksgiving","Vegan"],"ingredients":[{"section":"","items":["-   3 tablespoons vegetable oil","-   680g (1½ lbs) carrots, peeled and cut diagonally into 1/2-inch-thick","-   680g (1½ lbs) parsnips, peeled and cut diagonally into 1/2-inch pieces","-   180ml (¾ cup) apple cider","-   1 tablespoons maple syrup","-   Salt and pepper","-   ½ teaspoon minced fresh rosemary"],"parsed":[{"raw":"-   3 tablespoons vegetable oil","qty":3,"unit":"tbsp","item":"vegetable oil"},{"raw":"-   680g (1½ lbs) carrots, peeled and cut diagonally into 1/2-inch-thick","qty":680,"unit":"g","item":"carrots","prep":"peeled and cut diagonally into 1/2-inch-thick"},{"raw":"-   680g (1½ lbs) parsnips, peeled and cut diagonally into 1/2-inch pieces","qty":680,"unit":"g","item":"parsnips","prep":"peeled and cut diagonally into 1/2-inch pieces"},{"raw":"-   180ml (¾ cup) apple cider","qty":180,"unit":"ml","item":"apple cider"},{"raw":"-   1 tablespoons maple syrup","qty":1,"unit":"tbsp","item":"maple syrup"},{"raw":"-   Salt and pepper","item":"Salt and pepper"},{"raw":"-   ½ teaspoon minced fresh rosemary","qty":0.5,"unit":"tsp","item":"minced fresh rosemary"}]}],"servings_int":6,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:33:16.765569Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}