ORANGE-GLAZED CARROTS AND PARSNIPS
Ribbons of buttery carrots and parsnips play double duty as a vibrant visual and tasty side dish-a perfect way to round out a special Thanksgiving for two. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, whisk orange juice, sugar, ginger and salt. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Stir in butter until melted., Meanwhile, using a vegetable peeler, shave carrots and parsnip lengthwise into very thin strips (about 4 cups carrot strips and 2 cups parsnip strips)., Add vegetables to skillet; stir to coat. Bring to a boil. Reduce heat; simmer, covered, 3 minutes., Uncover; cook 8-10 minutes or until vegetables are tender and glazed, stirring frequently. Sprinkle with green onion.
Nutrition Facts : Calories 439 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 584mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 8g fiber), Protein 4g protein.
ROASTED GLAZED PARSNIPS AND CARROTS WITH ORANGE & THYME
This recipe can be made with 2 pounds of carrots and no parsnips, if you don't like parsnips. The flavor is so good.
Provided by Chef mariajane
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to middle position and heat oven to 450°F Toss carrots, parsnips, 1 teaspoons thyme, vinegar, marmalade, ginger, 1/2 teaspoons salt, 1/8 teaspoons pepper and melted butter in 13x9inch pyrex dish. Pour water over vegetables, cover with foil, and roast until vegetables just begin to soften, about 20 minutes.
- Remove foil and continue to roast, tossing occasionally, until vegetables are tender and browned and liquid is reduced to thick glaze, 20-25 minutes. Add remaining teaspoons thyme and cubed butter and toss. Adjust seasonings and serve.
Nutrition Facts : Calories 221.3, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.3, Sodium 99.9, Carbohydrate 41.5, Fiber 8.9, Sugar 19.6, Protein 2.6
ORANGE-GLAZED CARROTS AND PARSNIPS
Steps:
- In a 3-1/2- or 4-quart slow cooker combine carrots and parsnips. In a small bowl combine orange juice, marmalade, broth, wine, tapioca, salt, and pepper. Pour over carrot mixture, toss to coat. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until vegetables are tender. During the last 30 minutes of cooking time, stir in orange peel, parsley and butter. Nutrition Facts (Orange-Glazed Carrots and Parsnips) Per serving: 159 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 9 mg chol., 265 mg sodium, 31 g carb., 5 g fiber, 18 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
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