Barefoot Contessa Orange Braised Carrots and Parsnips
Bring a burst of vibrant flavor to your table with Barefoot Contessa’s Orange Braised Carrots and Parsnips! This elegant side dish combines the natural sweetness of tender carrots and earthy parsnips with a luscious honey-orange glaze, creating a perfect harmony of flavors. Freshly squeezed orange juice lends a bright citrus zing, while a touch of butter ensures richness in every bite. Gently braised to perfection, these vegetables are beautifully finished with a sprinkle of fresh parsley for a pop of color. Ready in just 40 minutes, this recipe is an effortless yet impressive addition to any meal, from holiday feasts to weeknight dinners. Ideal keywords: orange braised carrots, honey-glazed parsnips, citrus vegetable side dish.
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Recipe Information
Ingredients
- 1 pound carrots
- 1 pound parsnips
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 0.5 cup orange juice (freshly squeezed)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons parsley (fresh, chopped)
Instructions
Peel the carrots and parsnips, then slice them diagonally into ½-inch thick pieces, ensuring uniform size for even cooking.
In a large pan or sauté pan, melt the butter over medium heat.
Add the sliced carrots and parsnips to the pan, stirring to coat them evenly with the melted butter.
Drizzle the honey over the vegetables and pour in the freshly squeezed orange juice.
Season the mixture with salt and black pepper, stirring to combine.
Cover the pan with a lid, lower the heat to medium-low, and let the vegetables braise for about 25-30 minutes, stirring occasionally, until they are tender and glazed with the orange-honey sauce.
Remove the lid during the last few minutes of cooking to allow the liquid to reduce into a shiny glaze.
Taste and adjust the seasoning with additional salt and pepper, if necessary.
Transfer the braised carrots and parsnips to a serving dish and garnish with chopped fresh parsley.
Serve warm as a side dish to accompany your favorite main course.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 16.5 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
