Whisky-Glazed Parsnips and Carrots Recipe

In a large, deep skillet, melt the butter with 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 for 15 minutes until the vegetables are tender and the liquid is almost evaporated.

Uncover and cook, tossing, for 1 to 2 minutes until the vegetables are coated in a thick syrup.

Season the vegetables with salt and pepper and serve.