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
Orange-Glazed Carrots and Parsnips Recipe photo by Taste of Home
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.
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