"Burnt" Carrots and Parsnips

• 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

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.
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.