Gluten-Free · Holidays · Side Dishes · vegetarian

Orange Braised Carrots and Parsnips


This recipe for orange braised carrots and parsnips was a side dish at my friendsgiving this year. Confession time-I have never before cooked or eaten a parsnip. And while I don;t know how that is possible, I do know that now I am trying to put them into everything that might benefit from a  slightly spicy, slightly sweet, all delicious root vegetable presence.

The parsnips in this orange-braised version take on a great texture from braising and a nice caramelized sweetness from the orange juice. Here’s the recipe below, courtesy of Ina Garten.

  • 1 pound carrots with the greens attached
  • 1 pound thin parsnips
  • 1/3 cup small-diced shallots (1 large)
  • 2 teaspoons grated orange zest
  • 1¼ cups freshly squeezed orange juice, divided (3 oranges)
  • 1/3 cup good olive oil
  • 6 sprigs fresh thyme, tied with kitchen string
  • Pinch of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons minced fresh flat-leaf parsley, for serving

Preheat the oven to 275 degrees.

Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.

Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that’s large enough for the vegetables to lie flat. Add the shallots, orange zest, ¾ cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and ½ teaspoon black pepper.

Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1½ hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining ½ cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

Find the original recipe here on Barefoot Contessa’s page



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