"Burnt" Carrots and Parsnips
A delicious side dish featuring caramelized carrots and parsnips roasted with bourbon, brown sugar, and butter until perfectly charred and tender.
6 servings
37 min
Ingredients
- •1½ pounds carrots
- •1½ pounds parsnips
- •2 tablespoons olive oil
- •1 to taste kosher salt and pepper
- •¼ medium onion
- •4 tablespoons unsalted butter
- •¼ cup bourbon
- •3 tablespoons dark brown sugar
Cooking Instructions
- 1.
Preheat oven to 450°F. Toss carrots, parsnips, and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and charred in spots, 20-25 minutes.
25 min
- 2.
Remove vegetables from oven, add onion, butter, bourbon, and brown sugar, and toss to coat. Roast, tossing occasionally, until sugars have caramelized and vegetables are completely softened, 8-10 minutes.
10 min
- 3.
Transfer vegetables to a platter and pour any juices over.
2 min
