Good recipe for holiday celebrations. Turnips can be used instead of parsnips.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium heat.

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  • Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.

  • Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.

  • Season with more salt and black pepper if needed; sprinkle with chives.

Nutrition Facts

163.1 calories; protein 2g 4% DV; carbohydrates 26.7g 9% DV; fat 6.3g 10% DV; cholesterol 15.3mg 5% DV; sodium 141.6mg 6% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2013
Looking for a new side dish to serve with a pork roast based on what was in the fridge. Used fresh squeezed lemon and orange juice as I didn't have concentrate available and glad I didn't as I believe it kept the flavors more simplistic. This recipe was a refreshing change from other root vegetables! Sweet savory and very pleasing to the eye. Great complement and one that will make it's way to our table from time to time.... Thanks Taddo1965! Read More
(34)

Most helpful critical review

Rating: 3 stars
05/21/2013
This wasn't terrible just felt it needed more herbs. Read More
(3)
26 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/16/2013
Looking for a new side dish to serve with a pork roast based on what was in the fridge. Used fresh squeezed lemon and orange juice as I didn't have concentrate available and glad I didn't as I believe it kept the flavors more simplistic. This recipe was a refreshing change from other root vegetables! Sweet savory and very pleasing to the eye. Great complement and one that will make it's way to our table from time to time.... Thanks Taddo1965! Read More
(34)
Rating: 5 stars
03/15/2013
This worked really well. I always modify recipes to match what I have in the house and our preferences so with this I used only 2 tablespoons butter an orange instead of orange juice lots of stock (2 or 3 cups) balsamic vinegar instead of lemon juice and no chives. It was great sweet and savory. Very sweet considering the sugar is all natural sugars in the veggies orange and vinegar. They taste almost candied. They also look like they will keep well in the fridge so we can microwave them as a side for later meals. Read More
(18)
Rating: 5 stars
03/13/2013
This turned out excellent! We sauted red onion with ours. Great way to eat parsnips! Thank you for the recipe! Read More
(12)
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Rating: 5 stars
12/10/2012
Hubby just loved this recipe. Have to admit though that I did not add the citrus juices. I just cannot handle fruit and savory stuff together. Just a personal preference. Thanks so much for posting the recipe. Read More
(6)
Rating: 4 stars
09/29/2013
great recipe. substituted the juice and pulp of a fresh orange and also added one finely chopped green hot pepper and smoky paprika chipotle seasoning. served with white rice. Read More
(3)
Rating: 3 stars
05/20/2013
This wasn't terrible just felt it needed more herbs. Read More
(3)
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Rating: 5 stars
04/01/2013
I love glazed carrots and parsnips. I tried the combo using rainbow carrots recently just gorgeous! Read More
(2)
Rating: 5 stars
10/19/2013
Great recipe. I added a Tablespoon of brown sugar. Read More
(2)
Rating: 5 stars
12/04/2018
Delicious! I made exact ingredients (except subbing freeze dried chives for fresh) but had to remove lid and increase temp to reduce sauce to a glaze. No matter the end result was great. BF agreed even though he isn't a big carrot fan. Read More
(1)