I love making my recipe for Braised Carrots & Parsnips. I’m usually over-the-top obsessed with roasting vegetables this time of year, and braising is roasting’s cousin, in a way – right? Just go with it.
This recipe brings out the sweetness of the vegetables with no added sugar. I use a small amount of freshly squeezed orange juice and orange zest, paired with some thyme and shallots. This dish braises cozily away in the oven for about an hour and the results are tender, but not mushy, root vegetables that help brighten my table landscape, taste heavenly, AND are healthy. You get all of that with just 15 minutes of prep time! And if you aren’t sold yet, this dish can be made up ahead of your meal a few hours in advance and reheated on low without a loss in texture.
Braised Carrots & ParsnipsDifficulty: Easy
I love adding these Braised Carrots & Parsnips to the table for dinner and also for Thanksgiving. The hint of orange and thyme come together to make a slightly sweet but savory side.
1 pound parsnips
1 pound carrots
1/3 cup olive oil
4 tablespoons fresh orange juice
1/3 cup shallots, diced
1 teaspoon orange zest
1 cup water
2 tablespoons parsley
1 teaspoon kosher salt
1/8 teaspoon black pepper
- Preheat oven to 275°F.
- Peal and trim the carrots and set in a single layer in an oven-safe pot or dutch oven. If parsnips are large, cut in half length-wise to ensure even cooking.
- Add the olive oil, orange juice, shallots, orange zest, salt, pepper, and water to the dutch oven. Bring to a boil on medium-high heat.
- Once boiling, cover completely and place in preheated oven for 1 hour, or until the vegetables are fork tender.
- Garnish with parsley and serve.
- This side dish can be made in advance a few hours – just reheat on low and serve.