Burnt Carrots And Parsnips

• 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

1. Preheat oven to 450u0b0F. 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.
2. 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.
3. Transfer vegetables to a platter and pour any juices over.

carrots, parsnips, olive oil, kosher salt, onion, unsalted butter, bourbon, dark brown sugar

Taken from www.epicurious.com/recipes/food/views/-burnt-carrots-and-parsnips-56390131 (may not work)