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"Burnt" Carrots and Parsnips

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.


  • 1½ pounds carrots, peeled, halved lengthwise, cut into 4-inch pieces
  • 1½ pounds parsnips, peeled, cut into 4-inch pieces
  • Kosher salt, freshly ground pepper
  • ¼ medium onion, finely chopped
  • 4 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons dark brown sugar

Recipe Preparation

  • 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.

Recipe by Natalie Chanin & Butch Anthony,Photos by Annabelle Mehran

Nutritional Content

Calories (kcal) 210 Fat (g) 10 Saturated Fat (g) 4 Cholesterol (mg) 15 Carbohydrates (g) 28 Dietary Fiber (g) 7 Total Sugars (g) 13 Protein (g) 2 Sodium (mg) 70Reviews Section

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