"Burnt" Carrots and Parsnips

From the kitchen of Carly

Carrots and parsnips get the high-heat treatment, charring at the edges before a second roast with bourbon, brown sugar, and butter melts into their tender flesh. The result is caramelized, slightly smoky, and deeply sweet.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 1/2 pounds carrots, peeled, halved lengthwise, cut into 4" pieces
  • 11 1/2 pounds parsnips, peeled, cut into 4" pieces
  • 12 tablespoons olive oil
  • 1Kosher salt, freshly ground pepper
  • 11/4 medium onion, finely chopped
  • 14 tablespoons unsalted butter, cut into pieces
  • 11/4 cup bourbon
  • 13 tablespoons dark brown sugar

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.

  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.

  3. Transfer vegetables to a platter and pour any juices over.