Side Pannel
Orange-braised Carrots and Parsnips Recipe
Orange-braised Carrots and Parsnips Recipe
- Recipe Submitted by Healthy Recipes on 02/18/2013
Category: Quick & Easy, Healthy Recipes, Side Dishes, Main Dish, Appetizers
Ingredients List
- 1 lbs carrots, trimmed, peeled, cut into 3x1/2-inch sticks
- 1 lbs pasnips, trimmed, peeled, cut into 3x1/2-inch sticks
- 1 small shallot, chopped
- 1 Tbsp grated orange zest
- juice from 3 oranges (approx 1 cup), divided
- 1/4 cup olive oil
- 1 tsp dried thyme
- salt and pepper, to taste
Directions
Preheat oven to 300 degrees.
In a large pot or Dutch oven add the vegetables, along with the shallot, orange zest, 3/4 cup of the orange juice, olive oil and thyme. Bring the pot to a boil over medium-high heat. Cover and transfer to the oven. Cook for 1 hr 15 min or until the vegetables are tender. Add the remaining orange juice and season with salt and pepper to taste.
You can serve this dish hot, warm or at room temperature, and can make it in advance and easily reheat on top of the stove.
In a large pot or Dutch oven add the vegetables, along with the shallot, orange zest, 3/4 cup of the orange juice, olive oil and thyme. Bring the pot to a boil over medium-high heat. Cover and transfer to the oven. Cook for 1 hr 15 min or until the vegetables are tender. Add the remaining orange juice and season with salt and pepper to taste.
You can serve this dish hot, warm or at room temperature, and can make it in advance and easily reheat on top of the stove.
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