Pan Roasted Curried Carrots and Parsnip - Testing

1 pound carrots, julienned and cut into 2-inch pieces
2 pounds parsnips, julienned and cut into 2-inch pieces
1/4 cup olive oil
Salt and freshly ground pepper
1 1/2 Tbsps red wine vinegar
2 tsps curry powder

1. Heat half of the oil in a large skillet over medium-high heat. Add carrots (if large and mature, put in carrots alone first and sauté for about 2 minutes before adding parsnips) and parsnips. Sprinkle with salt and pepper. Sauté until the vegetables are beginning to brown at the edges, about 12 minutes. 
2. Add the rest of the oil, red wine vinegar and curry powder. Toss over medium heat until heated through, about 5 minutes. Season to taste with more salt and pepper.