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"Burnt" Carrots and Parsnips

Serves8 servings

Method

Steps

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.
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.

Originally published at Bonappetit.com. Reproduced for personal collection.