RECIPE

Whisky-Glazed Parsnips and Carrots

  • ACTIVE:
  • TOTAL TIME: 35 MIN
  • SERVINGS: 12

  • ACTIVE:
  • TOTAL TIME: 35 MIN
  • SERVINGS: 12
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 4 tablespoons (2 ounces) unsalted butter
    2. 1/2 cup whisky
    3. 1/4 cup light brown sugar
    4. 2 pounds carrots, peeled and cut into 2-by-1/2-inch sticks
    5. 1 pound tender young parsnips, peeled and cut into 2-by-1/2-inch sticks
    6. Salt and freshly ground pepper

Directions

  1. In a large, deep skillet, melt the butter with the whisky and brown sugar. Stir in the carrots and parsnips. Press a round of parchment paper directly onto the vegetables. Cover with a tight-fitting lid and cook over moderate heat until the vegetables are tender and the liquid is almost evaporated, 15 minutes. Uncover and cook, tossing, until the vegetables are coated in a thick syrup, 1 to 2 minutes. Season the vegetables with salt and pepper and serve.