Our recipe for Brown Sugar and Bourbon Glazed Roasted Carrots and Parsnips is a real crowd-pleaser, thanks to its unique blend of sweet, earthy, and savory flavors.
It's a simple but standout side dish made with roasted carrots and parsnips, coated with a rich, homemade bourbon and brown sugar glaze, then topped with fresh parsley for an added touch of freshness.
Why This Roasted Parsnips and Carrots Recipe Works
BOURBON BROWN SUGAR GLAZE - You might be familiar with similar recipes adding salt and pepper and some spices like fresh thyme or fresh rosemary. And there's nothing wrong with preparing our veggies this way. But after some testing and tweaking, we've found that our bourbon and brown sugar glaze adds a unique touch, elevating the dish from ordinary to extraordinary.
SHEET PAN SIMPLICITY - This recipe works well because it uses just one sheet pan, making cleanup a breeze.
NATURAL SWEETNESS - The carrots and parsnips have their own sweetness, which is amplified by the roasting process.
EASY SIDE DISH - This recipe is simple to prepare, making it an easy side dish for any meal.
Please check the recipe card below for a detailed, printable ingredient list.
CARROTS - These root vegetables provide a sweet, earthy flavor and soften nicely when roasted.
PARSNIPS - Similar to carrots but with a nuttier flavor, these add depth and complexity to the dish.
OLIVE OIL - This helps to roast the vegetables evenly, giving them a crispy exterior while keeping them moist on the inside. If possible, I recommend using extra virgin olive oil. It's tastier and has a higher smoke point.
BROWN SUGAR - A key component of the glaze, it adds a rich sweetness that complements the earthy vegetables. We have also experimented with using maple syrup in the glaze but liked the brown sugar version better.
BOURBON - This gives the glaze a unique, boozy touch and adds a layer of depth to the flavors.
BUTTER - Combined with brown sugar and bourbon, the butter helps create a rich, velvety glaze. Because we've already seasoned the vegetables with salt and pepper, I recommend using unsalted butter.
PARSLEY - Use as garnish.
How To Make Roasted Carrots and Parsnips
Please check the printable recipe card below for more detailed instructions.
- ROAST VEGETABLES - Coat carrots and parsnips in olive oil, salt, and pepper, and roast until soft.
- MAKE GLAZE - Heat brown sugar, bourbon, and butter in a saucepan until a thick glaze forms.
- ADD GLAZE - Pour the glaze over the roasted veggies, ensuring they're fully coated.
- FINISH - Return veggies to the oven until the glaze caramelizes, then garnish with parsley before serving.
Recipe Success Tips
VEGETABLE SIZE - Make sure to cut your carrots and parsnips into similar-sized pieces for even roasting.
SHEET SPACING - Don't overcrowd the sheet pan. Leaving space between the veggies helps them roast properly and get that desired crispy edge.
GLAZE REDUCTION - Keep a close eye on your bourbon glaze as it reduces, stirring occasionally to prevent it from burning.
WITH PROTEIN - This side dish pairs well with various proteins, such as grilled chicken, roasted beef, or baked fish like our cast-iron broiled salmon.
HOLIDAY TABLE - Consider including this dish as part of your holiday spread—it's sure to be a hit with guests!
BUFFET STYLE - These roasted vegetables can easily be served in a buffet setting, as they stay tasty even at room temperature.
STORAGE - Keep any leftover Roasted Carrots and Parsnips in an airtight container in the fridge. They should stay fresh for up to 3-4 days.
FREEZE - While eating them fresh is best. You can freeze the leftovers if needed. Just put them in an airtight container, and they should last for up to 2 months in the freezer. When ready to eat, thaw in the fridge and reheat.
REHEAT - When you're ready to eat your leftovers, reheat them in the oven at 350º Fahrenheit until warmed through or in the microwave for a few minutes. Be sure to stir halfway through to ensure even reheating.
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OVEN-ROASTED FROZEN BROCCOLI - You don't always need fresh veggies. If you're in a
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Roasted Carrots and Parsnips In a Bourbon-Sugar Glaze
- Preheat your oven to 425º Fahrenheit.
- Toss the carrots and parsnips in olive oil, salt, and pepper.
- Roast for 25-30 minutes or until the vegetables are tender.
- While the vegetables are roasting, in a small saucepan over medium heat, combine the brown sugar, bourbon, and butter. Cook, stirring occasionally, until the mixture reduces to a thick glaze.
- Once the vegetables are done, pour the bourbon glaze over them and toss to coat.
- Return the vegetables to the oven and roast for another 5 minutes or until the glaze is bubbly and caramelized.