Candied Carrots and Parsnips

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving: 6

A Word From The Cook

“‘Candied’ is the operative word here – “if you didn’t like parsnips, you will now.”


  • 6 Carrots (medium/large) peeled, halved lengthwise and cut into 4 inch pieces
  • 3 Parsnips peeled and cut same as carrots
  • 2 Tbsp Olive Oil
  • Himalayan Pink Salt and Pepper to taste
  • 1 Shallot (about 2 Tbsp) finely chopped
  • 2 Tbsp Butter (melted)
  • 2 Tbsp Southern Comfort
  • 2 Tbsp Brown Sugar


  1. Preheat Oven to 450°
  2. Toss the carrots and parsnips in a large bowl with olive oil and salt and pepper (to taste).
  3. Place carrots and parsnips on parchment paper lined baking sheet.
  4. Roast for 20 minutes (toss once @ 10 minutes).    Carrots should be tender (not fully cooked) and charred slightly.
  5. While roasting, toss shallots, butter, Southern Comfort and brown sugar together in the same large bowl.
  6. Remove vegetables and toss in this mixture and return to baking sheet.
  7. Return to oven (reduced to 375°) for 10 minutes.   Vegetables should be fully cooked and the sugars will have caramelized.
  8. Make sure you get all the juices and scrapping from the pan when you serve these.
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