- 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.