Brown Butter Roasted Carrots and Parsnips
Brown Butter Roasted Carrots and Parsnips
Prep Time
Cook Time
Total Time


For the Red Onion Relish:

For the Carrots and Parsnips:

Brown Butter Roasted Carrots and Parsnips


  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.

In the raw® products used

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