Photo by Annabel Mehran
Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.
Recipe information
Yield
8 Servings
Ingredients
1 1/2 pounds carrots, peeled, halved lengthwise, cut into 4" pieces
1 1/2 pounds parsnips, peeled, cut into 4" pieces
2 tablespoons olive oil
Kosher salt, freshly ground pepper
1/4 medium onion, finely chopped
4 tablespoons unsalted butter, cut into pieces
1/4 cup bourbon
3 tablespoons dark brown sugar
Preparation
Step 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.
Step 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.
Step 3
Transfer vegetables to a platter and pour any juices over.
Recipe notes
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