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Orange-Glazed Carrots and Parsnips

 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
2 ServingsPrep/Total Time: 30 min.


  • 1 cup orange juice
  • 2 tablespoons sugar
  • 1 tablespoon minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/4 cup butter, cubed
  • 2 large carrots
  • 1 large parsnip
  • 1 green onion, thinly sliced


  • 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. Yield: 2 servings.

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Orange-Glazed Carrots and Parsnips (continued)

Nutritional Facts: 1 cup equals 439 calories, 23 g fat (14 g saturated fat), 60 mg cholesterol, 584 mg sodium, 57 g carbohydrate, 8 g fiber, 4 g protein.