"Burnt" Carrots and Parsnips

Ingredients for "Burnt" Carrots and Parsnips

• 675g carrots, peeled, halved lengthwise, cut into 4" pieces

• 675g 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

• 50g bourbon

• 3 tablespoons dark brown sugar

Preheat oven to 232°C. 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.

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.

Transfer vegetables to a platter and pour any juices over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.