Roasted Carrots and Parsnips

Amethyst · October 12, 2025, 3:55pm

Roasted Carrots and Parsnips

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Serving Size 4

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 unsalted butter

Directions:

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.

Notes:

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.

Leftovers:

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.

Nutritional Facts:

Recipe courtesy of Cheerful Cook.com