That's right, this recipe allows you to burn things in order to make them taste better. Plus, the recipe involves parsnips so I get to put this clip in the article....
Now that you have that image in your head, lets cook some parsnips!
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
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.
These things are delicious, and for all you pyro ass clowns out there, don't actually burn the veggies to a crisp, just singe them a tad.