Skillet-Roasted Carrots & Parsnips

Adapted from Cookscountry.com

3/4 to 1 pound Carrots
3/4 to 1 pound Parsnips
2 Tbls. vegetable oil
1/2 cup warm water
1 tsp. sugar
1 Tbls. finely chopped fresh Parsley

Scrub carrots, cut diagonally into 1/2-inch-thick pieces. Peel parsnip and cut into similar sized pieces. 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 tsp. 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. Serves 4 to 6