Orange Braised Carrots And Parsnips Recipes

Steps:

• Preheat the oven to 425 degrees F.
• If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

Steps:

• Preheat the oven to 275 degrees.
• Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters so they are about the same width as the carrots.
• Place the carrots and parsnips in a pot or Dutch oven, such as LeCreuset, that's large enough for the vegetables to be flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, 2 t salt and 1/2 t black pepper. You can add a pinch of red pepper flakes, if desired.
• Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid. Transfer to the oven and cook for 1-1/2 hours, until the carrots and parsnips are very tender.
• Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste.
• Serve hot, warm or at room temperature.

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
• Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
• Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

Steps:

• Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
• Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

Steps:

• Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
• Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
• Let stand 2 minutes and then stir in parsley and almonds.

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.