Orange-Braised Carrots and Parsnips
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 4-6
  • 1 lb carrots
  • 1 lb parsnips
  • 1-2 shallots, sliced
  • 3-5 thyme sprigs
  • 1½- 2 Tablespoons olive oil
  • ½ cup orange juice, divided plus zest
  • ¼-1/3 cup chicken broth
  • salt, pepper
  • ½ - 1 Tablespoon butter, softened
  • 1-2 Tablespoons fresh parsley, minced
  • 1 Tablespoon lemon juice
  1. Preheat the oven to 350 degrees.
  2. Peel the carrots and the parsnips. Cut each into approximately 2 inch long pieces, ½-3/4 inch thick.
  3. Place the carrots, parsnips, shallots, thyme, olive oil, orange zest, ¼ cup orange juice, chicken broth in a Dutch oven or a heavy bottomed pot. Season with salt and pepper.
  4. Bring it to a boil on the stove top.
  5. Cover and place in the preheated oven. Braise the vegetables in the oven for 30-45 minutes, just until the carrots and parsnips are tender.
  6. Discard the thyme sprigs.
  7. Add another ¼ cup of freshly squeezed orange juice, lemon juice and fresh parsley to the vegetables right before serving. Mix gently, seasoning with salt and pepper if needed.
  8. This recipe reheats really well too, so you can make it the day before you plan on serving it and then simply reheat on medium low heat on the stove.
You can also use turnips or celery root in this recipe. If you're not a fan of parsnips or the other delicious root vegetables that I mentioned, you can omit them and just use 2 lbs of carrots instead.

You can also make this dish completely on the stovetop. If I use the stovetop method, I like to sauté the shallots in a bit of oil first before adding the rest of the ingredients to the dutch oven or skillet. You can also add some minced garlic, if you'd like. Bring the chicken broth to a boil, reduce to a simmer and cook, covered, until the vegetables are tender, about 10-15 minutes. Continue with the rest of the recipe instructions.
Recipe by Olga's Flavor Factory at