"Burnt" Carrots and Parsnips - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Natalie Chanin & Butch Anthony
Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.
Ingredients
- 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
Instructions
- 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.
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