Roasted Carrots and Parsnips In a Bourbon-Sugar Glaze

Closeup of a glazed Roasted Carrots and Parsnips.

Roasted Carrots and Parsnips In a Bourbon-Sugar Glaze

Roasted carrots and parsnips, bathed in a homemade bourbon and brown sugar glaze, create a flavorful side dish that's easy to prepare and sure to impress.

Course Side Dish

Cuisine American

Keyword bourbon glaze, brown sugar glaze, how to roast vegetables, oven roasted vegetables, roasted carrots and parsnips, roasted vegetables

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 349kcal

Author Maike Corbett

Ingredients

1 pound carrots peeled and sliced
1 pound parsnips peeled and sliced
2 tablespoons olive oil
salt and pepper to taste
3 tablespoons brown sugar
⅓ cup bourbon
3 tablespoons butter unsalted

Instructions

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.

Nutrition