Navigation

Orange-Braised Carrots & Parsnips

By on November 19, 2015 in Appetizer & Side Recipes, Recipes, Root Vegetable Recipes, Vegetable Recipes

Orange-Braised Carrots & Parsnips
 
Save Print
Author:
Ingredients
  • 1 pound carrots
  • 1 pound parsnips (both cut into 3 inch, narrow segments)
  • 2 t. grated orange zest
  • 1¼ cup orange juice (divided)
  • ⅓ cup olive oil
  • 6 sprigs fresh thyme (tie with kitchen string to make a bundle)
  • Pinch red pepper flakes
  • Salt and pepper to taste
  • 2 T minced fresh parsley
Instructions
  1. Preheat oven to 275 degrees.
  2. Place carrots and parsnips in Dutch oven.
  3. Add all ingredients, except fresh parsley and ½ cup orange juice.
  4. Bring to boil on stove top.
  5. Cover and bake for 1.5 hours.
  6. Discard thyme bundle.
  7. Add remaining ½ cup orange juice, parsley, and fresh thyme leaves if desired.

 

No comments yet.

Leave a Reply