Recipe for "Burnt" Carrots and Parsnips
Lunch: "Burnt" Carrots and Parsnips
Recipe by Natalie Chanin & Butch Anthony 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.
1 1/2 pounds carrots, peeled, halved lengthwise, cut into 4" pieces
1 1/2 pounds 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
1/4 cup bourbon
3 tablespoons dark brown sugar
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.
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.
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