Orange-Braised Carrots and Parsnips Recipe

Orange-Braised Carrots and Parsnips have become a staple in our home, especially during the cooler months. There’s something truly magical about the way the sweetness of the carrots and parsnips melds with the bright, citrusy notes of orange, creating a side dish that’s both comforting and incredibly flavorful. From weeknight dinners to festive holiday gatherings, this recipe has consistently garnered rave reviews from everyone who’s tried it. Even my notoriously picky eater of a nephew asks for seconds! It’s a testament to the simple yet sophisticated nature of this dish, proving that sometimes the most humble vegetables can be transformed into something truly extraordinary with just a little bit of love and the right combination of flavors. The ease of preparation is another huge win – it’s largely hands-off, allowing you to focus on other elements of your meal while the oven works its magic. If you’re looking for a vegetable side dish that’s both healthy and bursting with flavor, look no further. This Orange-Braised Carrots and Parsnips recipe is guaranteed to become a new family favorite.

Ingredients

This recipe uses simple, fresh ingredients to create a vibrant and flavorful side dish. The key to its success lies in the quality of the vegetables and the balance of sweet and citrusy notes. Here’s what you’ll need to bring this dish to life:

• 1.5 lbs Carrots: Choose carrots that are firm and brightly colored. You can use regular carrots or opt for rainbow carrots for a more visually appealing dish. For this recipe, we will peel and cut them into 1-inch thick rounds. If using very thick carrots, you may want to halve or quarter them lengthwise before slicing into rounds to ensure even cooking.
• 1.5 lbs Parsnips: Select parsnips that are firm and feel heavy for their size. Smaller to medium-sized parsnips tend to be sweeter and less woody. We will peel them and cut them into 1-inch thick rounds, similar in size to the carrots, for uniform cooking. If your parsnips are particularly thick at the top end, you can halve or quarter them lengthwise to match the thickness of the carrot pieces.
• 2 tablespoons Olive Oil: Extra virgin olive oil is preferred for its flavor and health benefits, but you can also use other neutral cooking oils like avocado oil or grapeseed oil. The olive oil is crucial for roasting the vegetables and adding a touch of richness.
• 1 large Orange: You’ll need both the zest and the juice of a large, juicy orange. Opt for navel oranges or Valencia oranges for their sweetness and vibrant flavor. Make sure to zest the orange before juicing it.
• 1/2 cup Fresh Orange Juice: This is in addition to the juice from the orange you zested. If your orange doesn’t yield enough juice, supplement with store-bought fresh orange juice (not from concentrate). Freshly squeezed juice makes a significant difference in flavor.
• 1/4 cup Vegetable Broth (or Chicken Broth): Low-sodium vegetable broth is ideal for keeping the dish vegetarian and allowing the orange flavor to shine. Chicken broth can also be used for a slightly richer flavor profile if you prefer. The broth helps to create the braising liquid and keeps the vegetables moist during cooking.
• 2 tablespoons Honey (or Maple Syrup): A touch of sweetness enhances the natural sugars in the carrots and parsnips and balances the acidity of the orange. Honey or maple syrup both work beautifully. For a vegan option, ensure you use maple syrup. Adjust the amount to your preference depending on how sweet you like your vegetables.
• 1 tablespoon Fresh Thyme Leaves: Fresh thyme adds a lovely herbaceous note that complements the orange and root vegetables. If you don’t have fresh thyme, you can substitute with 1 teaspoon of dried thyme, but fresh is highly recommended for its brighter flavor.
• 1 teaspoon Ground Ginger: Ground ginger adds a warm, subtly spicy element that pairs wonderfully with orange and root vegetables. If you prefer fresh ginger, you can use about 1 tablespoon of grated fresh ginger instead.
• 1/2 teaspoon Salt: Sea salt or kosher salt is preferred. Salt enhances the flavors of all the ingredients and is crucial for seasoning the vegetables properly.
• 1/4 teaspoon Black Pepper: Freshly ground black pepper is recommended for the best flavor. Pepper adds a subtle warmth and complexity to the dish.
• Optional Garnishes: Fresh parsley, chopped toasted pecans or walnuts, orange zest for extra brightness. These are optional but can elevate the presentation and flavor of the dish.

Instructions

This Orange-Braised Carrots and Parsnips recipe is surprisingly easy to follow. The oven does most of the work, allowing you to prepare other dishes or simply relax while the flavors meld together beautifully. Here are the step-by-step instructions to guide you:

1. Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (200°C). This temperature is ideal for roasting and braising the vegetables, ensuring they become tender and slightly caramelized. While the oven is preheating, prepare your carrots and parsnips. Wash and peel both the carrots and parsnips thoroughly. Using a sharp knife, cut them into 1-inch thick rounds. Try to cut them into roughly uniform sizes so they cook evenly. If the parsnips are very thick at the top, you may need to halve or quarter them lengthwise before slicing into rounds to ensure consistent thickness and cooking time.
2. Zest and Juice the Orange: Wash your orange thoroughly. Using a microplane or fine grater, zest the orange, being careful to only grate the brightly colored outer layer and avoid the bitter white pith underneath. You’ll need about 1 tablespoon of orange zest. Set the zest aside. Next, cut the orange in half and juice it using a citrus juicer or by hand. You’ll need about 1/4 cup of fresh orange juice from this orange, plus an additional 1/2 cup of fresh orange juice as listed in the ingredients.
3. Combine Ingredients in a Baking Dish: In a large bowl, toss the prepared carrots and parsnips with the olive oil, salt, and black pepper. Ensure that the vegetables are evenly coated with the oil and seasonings. This step is important for flavor development and even roasting. Transfer the seasoned vegetables to a large baking dish or roasting pan. A 9×13 inch baking dish works well. Spread the vegetables in a single layer as much as possible to promote even cooking.
4. Prepare the Braising Liquid: In a separate small bowl, whisk together the fresh orange juice (both the 1/4 cup from the zested orange and the additional 1/2 cup), vegetable broth (or chicken broth), honey (or maple syrup), orange zest, fresh thyme leaves, and ground ginger. Whisk until the honey or maple syrup is fully dissolved and all ingredients are well combined. This flavorful braising liquid is what will infuse the vegetables with their signature orange-ginger-thyme flavor.
5. Pour Braising Liquid over Vegetables: Pour the prepared braising liquid evenly over the carrots and parsnips in the baking dish. The liquid should come about halfway up the sides of the vegetables. If it doesn’t quite reach halfway, you can add a little more broth or orange juice to bring it to the right level. The liquid is essential for braising, keeping the vegetables moist and tender as they cook.
6. Braise in the Oven: Cover the baking dish tightly with aluminum foil. This creates a steamy environment inside the dish, which is crucial for braising. Place the covered baking dish in the preheated oven and bake for 45 minutes. After 45 minutes, remove the foil and continue to bake for another 20-30 minutes, or until the carrots and parsnips are tender when pierced with a fork and the braising liquid has reduced and slightly thickened into a glaze. The uncovered baking allows the vegetables to caramelize slightly and the sauce to concentrate in flavor.
7. Check for Tenderness and Glaze: To check for doneness, pierce a carrot and a parsnip with a fork. They should be easily pierced and tender throughout. The braising liquid should have reduced and thickened to a slightly syrupy glaze coating the vegetables. If the liquid is still very thin, you can bake for a few more minutes uncovered to allow it to reduce further. Be careful not to overcook the vegetables, as they can become mushy.
8. Serve Hot: Once the carrots and parsnips are tender and beautifully glazed, remove the baking dish from the oven. Let it rest for a few minutes before serving. This allows the flavors to meld together even further. Garnish with fresh parsley, chopped toasted pecans or walnuts, or extra orange zest, if desired, for added visual appeal and flavor. Serve the Orange-Braised Carrots and Parsnips hot as a delicious and healthy side dish.

Nutrition Facts

This recipe for Orange-Braised Carrots and Parsnips is not only delicious but also packed with nutrients. Here’s an approximate nutritional breakdown per serving. Please note that these values are estimates and can vary based on specific ingredient brands and portion sizes.

Servings: Approximately 6 servings

Calories per Serving: Approximately 180-220 calories per serving

Approximate Nutritional Breakdown per Serving:

• Calories: 180-220 kcal
• Protein: 2-3 grams
• Fat: 8-10 grams
  • Saturated Fat: 1-2 grams
  • Monounsaturated Fat: 5-6 grams
  • Polyunsaturated Fat: 1-2 grams
• Cholesterol: 0 mg
• Sodium: 200-250 mg (depending on broth used)
• Carbohydrates: 25-30 grams
  • Fiber: 6-8 grams
  • Sugar: 12-15 grams (naturally occurring and added from honey/maple syrup)
• Vitamin A: Excellent source (from carrots and parsnips)
• Vitamin C: Good source (from orange juice)
• Vitamin K: Good source (from parsnips and carrots)
• Potassium: Good source (from carrots and parsnips)
• Manganese: Good source (from carrots and parsnips)
• Antioxidants: Rich in antioxidants from carrots, parsnips, and oranges.

Important Notes on Nutrition:

• These values are estimates and can vary.
• The recipe is naturally vegetarian and can be made vegan by using maple syrup instead of honey and ensuring your broth is vegetable-based.
• It is a good source of fiber, vitamins, and antioxidants, making it a healthy and flavorful side dish.
• To reduce calories, you can slightly reduce the amount of olive oil and honey/maple syrup, but this may slightly affect the flavor and texture.

Preparation Time

This recipe is relatively quick to prepare, with most of the time being hands-off while the vegetables braise in the oven. Here’s a breakdown of the preparation time:

• Prep Time: 20 minutes
  • This includes washing, peeling, and chopping the carrots and parsnips (approximately 10-12 minutes).
  • Zesting and juicing the orange (approximately 3-5 minutes).
  • Measuring and combining the braising liquid ingredients (approximately 3-5 minutes).
• Cook Time: 1 hour 5 minutes – 1 hour 15 minutes
  • Braising covered in the oven: 45 minutes.
  • Baking uncovered to reduce glaze: 20-30 minutes.
• Total Time: Approximately 1 hour 25 minutes – 1 hour 35 minutes

Tips for Time Management:

• Prep Ahead: You can peel and chop the carrots and parsnips up to a day ahead of time and store them in an airtight container in the refrigerator. You can also zest and juice the orange in advance.
• Efficient Chopping: Practice your knife skills to chop the vegetables quickly and uniformly. Using a sharp knife will make the process much faster and safer.
• Multitasking: While the vegetables are braising in the oven, you can prepare the rest of your meal, set the table, or do other kitchen tasks. This recipe is great for freeing up your time.

How to Serve

Orange-Braised Carrots and Parsnips are incredibly versatile and can be served in a variety of ways. Their sweet and savory flavor profile makes them a perfect accompaniment to many main courses. Here are some serving suggestions:

• As a Side Dish for Roasted Meats:
  • Roasted Chicken: The bright citrus notes of the vegetables cut through the richness of roasted chicken beautifully.
  • Roast Pork: The sweetness of the carrots and parsnips complements the savory flavor of roast pork, especially pork loin or tenderloin.
  • Roast Beef: Serve alongside a classic roast beef for a vibrant and colorful side that adds sweetness and freshness to the meal.
  • Lamb: The herbaceous notes of thyme and ginger in the vegetables pair wonderfully with the flavor of roasted lamb.
• As Part of a Vegetarian or Vegan Meal:
  • Grain Bowls: Add these braised vegetables to grain bowls with quinoa, farro, or brown rice, along with other roasted vegetables, chickpeas, and a tahini dressing.
  • Lentil Loaf or Nut Roast: Serve as a flavorful side to vegetarian mains like lentil loaf, nut roast, or stuffed bell peppers.
  • With Polenta or Mashed Potatoes: The sweet glaze of the vegetables is delicious served over creamy polenta or mashed potatoes for a comforting vegetarian meal.
• For Holiday Gatherings:
  • Thanksgiving or Christmas Dinner: These Orange-Braised Carrots and Parsnips make a wonderful addition to holiday feasts, adding a touch of elegance and vibrant color to the table.
  • Easter Brunch or Dinner: The bright flavors are perfect for spring celebrations like Easter.
• Garnishing Ideas:
  • Fresh Parsley: A sprinkle of chopped fresh parsley adds a pop of color and freshness.
  • Toasted Nuts: Chopped toasted pecans, walnuts, or almonds add a delightful crunch and nutty flavor that complements the sweetness of the vegetables.
  • Orange Zest: A little extra orange zest grated over the top just before serving enhances the citrus aroma and flavor.
  • A Drizzle of Balsamic Glaze: A very light drizzle of balsamic glaze can add a touch of tangy sweetness and complexity (use sparingly as it can overpower the orange flavor).
  • Crumbled Feta or Goat Cheese (for non-vegan option): A sprinkle of crumbled feta or goat cheese adds a salty and tangy counterpoint to the sweetness of the vegetables.

Additional Tips

To ensure your Orange-Braised Carrots and Parsnips turn out perfectly every time, here are five additional tips:

1. Choose Vegetables of Similar Size: When chopping your carrots and parsnips, aim for pieces that are roughly the same size and thickness. This will ensure that they cook evenly and become tender at the same time. Inconsistent sizes can lead to some pieces being overcooked while others are still undercooked.
2. Don’t Skip the Zest: Orange zest is a crucial ingredient in this recipe and provides a much brighter and more intense orange flavor than juice alone. Be sure to zest the orange before juicing it, and only zest the orange part of the peel, avoiding the bitter white pith underneath.
3. Taste and Adjust Sweetness: The sweetness of carrots and parsnips can vary, as can the acidity of oranges. Taste the braising liquid before pouring it over the vegetables and adjust the amount of honey or maple syrup to your preference. If you prefer a less sweet dish, start with a smaller amount and add more if needed.
4. Don’t Overcrowd the Baking Dish: Ensure that the carrots and parsnips are spread in a single layer in the baking dish. Overcrowding can lead to steaming rather than braising, and the vegetables may not caramelize properly. If you are making a large batch, use two baking dishes or bake in batches.
5. Check for Tenderness Early: Start checking for tenderness around the 1-hour mark. Oven temperatures can vary, and you want to ensure you don’t overcook the vegetables. They are ready when easily pierced with a fork and tender throughout. If they are tender before the glaze has reduced enough, you can remove the vegetables from the dish with a slotted spoon and continue to reduce the braising liquid on the stovetop until it thickens to your desired consistency, then toss the vegetables back in to coat.

FAQ Section

Here are some frequently asked questions about making Orange-Braised Carrots and Parsnips:

Q1: Can I make this recipe ahead of time?

A: Yes, you can prepare the Orange-Braised Carrots and Parsnips up to 1-2 days in advance. Once cooked, let them cool slightly, then store them in an airtight container in the refrigerator. When ready to serve, reheat them gently in the oven at 350°F (175°C) until heated through, or in a skillet on the stovetop. You may need to add a splash of orange juice or broth if they seem dry upon reheating. The flavors often meld together even more beautifully when made ahead of time.

Q2: Can I use dried thyme instead of fresh?

A: Yes, you can substitute dried thyme for fresh thyme. Use 1 teaspoon of dried thyme for every 1 tablespoon of fresh thyme called for in the recipe. However, fresh thyme provides a brighter and more vibrant flavor, so if possible, fresh is recommended. If using dried thyme, add it to the braising liquid along with the ginger and other spices.

Q3: I don’t have parsnips. Can I make this recipe with just carrots?

A: Absolutely! You can definitely make this recipe with just carrots if you don’t have parsnips or prefer to use only carrots. Simply increase the amount of carrots to 3 lbs to maintain the same quantity of vegetables. The recipe will still be delicious with just carrots, although parsnips do add a unique sweetness and subtle peppery note that complements the carrots and orange beautifully.

Q4: Can I add other vegetables to this recipe?

A: Yes, you can certainly add other root vegetables to this recipe. Consider adding sweet potatoes, rutabaga, or turnips, cut into similar size pieces as the carrots and parsnips. Be mindful that different vegetables may have slightly different cooking times, so you may need to adjust the cooking time accordingly. Root vegetables that cook at a similar rate to carrots and parsnips will work best.

Q5: Is this recipe vegan?

A: Yes, this recipe can easily be made vegan. To make it vegan, simply ensure you use maple syrup instead of honey, and use vegetable broth. All other ingredients in the recipe are plant-based, making it a naturally vegetarian and easily adaptable vegan side dish.

Print