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
1½
pounds carrots, peeled, halved lengthwise, cut into 4-inch pieces
1½
pounds parsnips, peeled, cut into 4-inch pieces
2
tablespoons olive oil
Kosher salt, freshly ground pepper
¼
medium onion, finely chopped
4
tablespoons unsalted butter, cut into pieces
¼
cup bourbon
3
tablespoons dark brown sugar
Need to make a substitution?
Preparation
Step 1
Preheat oven to 450°. 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.
Nutrition Per Serving
Calories (kcal) 210 Fat (g) 10 Saturated Fat (g) 4 Cholesterol (mg) 15 Carbohydrates (g) 28 Dietary Fiber (g) 7 Total Sugars (g) 13 Protein (g) 2 Sodium (mg) 70