Glazed Carrots and Parsnips with Chives

Glazed Carrots and Parsnips with Chives
  • PREP TIME
    20 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    35 mins
  • SERVING
    8 People
  • VIEWS
    81

Elevate your holiday table with this vibrant dish! Sweet carrots and earthy parsnips are glazed to perfection, creating a symphony of flavors and textures. A delightful twist on a classic side.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    27 g
  • Cholesterol
    15 mg
  • Fiber
    7 g
  • Protein
    2 g
  • Saturated Fat
    4 g
  • Sodium
    142 mg
  • Sugar
    9 g
  • Fat
    6 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Melt butter in a large, heavy-bottomed skillet over medium heat. (2 minutes)

02

Step

Add carrots and parsnips to the skillet and cook, stirring occasionally, until lightly browned on the edges. (8-10 minutes)

03

Step

Pour in orange juice, chicken stock, and lemon juice. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the liquid reduces to a luscious syrup, stirring frequently to prevent sticking. (10-12 minutes)

04

Step

Taste and adjust seasoning with more salt and pepper if needed. (1 minute)

05

Step

Transfer to a serving dish and sprinkle generously with fresh chives. Serve immediately. (1 minute)

For a richer flavor, use brown butter instead of regular butter.
If you don't have parsnips, turnips or sweet potatoes make a great substitute.
A pinch of red pepper flakes adds a subtle warmth.
Garnish with orange zest for a vibrant presentation.

Baby Brakus

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 27 Ratings)
Total Reviews: (6)
  • Kade Zemlak

    This recipe was a hit at Thanksgiving! Everyone loved the sweet and savory combination.

  • Kaleb Ratke

    Easy to follow recipe and the carrots and parsnips were perfectly cooked.

  • Garnett Quigley

    I substituted turnips for parsnips, and it turned out great! Thanks for the suggestion.

  • Astrid Stiedemann

    The glaze was so flavorful, and the chives added a nice pop of freshness.

  • Lelia Baileymcclure

    Will definitely be making this again!

  • Doug Johns

    I added a pinch of nutmeg, as suggested, and it really enhanced the flavor.

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