Parsnips pair beautifully with piney rosemary and toasted pecans for a taste of early fall. A splash of red wine vinegar lifts the dish.
Combine parsnips and water in a nonstick skillet over medium-high; bring to a simmer. Cover, and cook 2 minutes or until water evaporates.
Uncover; stir in olive oil, rosemary, salt, and pepper. Cook 3 minutes or until parsnips are browned and tender. Stir in vinegar; remove from heat. Stir in pecans and raisins.