Glazed Carrots and Parsnips with Chives Recipe -
Glazed Carrots and Parsnips with Chives Recipe
  • READY IN 35 mins

Glazed Carrots and Parsnips with Chives

Recipe by  

"Good recipe for holiday celebrations. Turnips can be used instead of parsnips."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Melt butter in a large skillet over medium heat.
  2. Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
  3. Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
  4. Season with more salt and black pepper if needed; sprinkle with chives.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2013

Looking for a new side dish to serve with a pork roast based on what was in the fridge. Used fresh squeezed lemon and orange juice as I didn't have concentrate available and glad I didn't as I believe it kept the flavors more simplistic. This recipe was a refreshing change from other root vegetables! Sweet, savory, and very pleasing to the eye. Great complement and one that will make it's way to our table from time to time.... Thanks Taddo1965!

Most Helpful Critical Review
May 20, 2013

This wasn't terrible, just felt it needed more herbs.

Mar 15, 2013

This worked really well. I always modify recipes to match what I have in the house and our preferences, so with this I used only 2 tablespoons butter, an orange instead of orange juice, lots of stock (2 or 3 cups), balsamic vinegar instead of lemon juice and no chives. It was great, sweet and savory. Very sweet considering the sugar is all natural sugars in the veggies, orange and vinegar. They taste almost candied. They also look like they will keep well in the fridge so we can microwave them as a side for later meals.

Mar 13, 2013

This turned out excellent! We sauted red onion with ours. Great way to eat parsnips! Thank you for the recipe!

Dec 10, 2012

Hubby just loved this recipe. Have to admit though that I did not add the citrus juices. I just cannot handle fruit and savory stuff together. Just a personal preference. Thanks so much for posting the recipe.

Sep 29, 2013

great recipe. substituted the juice and pulp of a fresh orange and also added one finely chopped green hot pepper and smoky paprika chipotle seasoning. served with white rice.

Oct 19, 2013

Great recipe. I added a Tablespoon of brown sugar.

Dec 29, 2013

reduced quantity to 1 as i'm the only one who likes these root veg. it made a great veggie treat to christmas dinner i just crumbled a little stock cube instead of making a pint up


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  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 26.7 g
  • 9%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 6.6 g
  • 27%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 190 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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