Brown Butter Roasted Carrots and Parsnips

DIRECTIONS

1. Preheat oven to 400℉.
2. In a large saucepan melt butter over medium heat. Add onion and saute until just
   starting to soften, about 4 minutes. Add agave and cook until starting to caramelize,
   about 2 minutes. Add vinegar and salt and cook, stirring occasionally, until vinegar has
   almost completely evaporated. Take off heat and set aside.
3. Remove tops from carrots, leaving ½” of stem. If any carrots are larger than ½”
   diameter, cut them lengthwise in half.
4. On a large sheet pan toss carrots and parsnips with butter, agave, garlic, and salt to coat.
5. Roast until vegetables are fork-tender, 25-30 minutes, stirring halfway through.
6. Serve garnished with onion relish and parsley.