Quality Ingredients for Creative Cooks
Oven braising the carrots and parsnips in mulling-spiced orange juice and aromatics gives them a sweet flavorful glaze. Serve this fall side dish with roast chicken, turkey, pork or beef.

Oven Braised Carrots & Parsnips

Serves 4 - 6
Prep time: 20 minutes
Cook time: 1 hour 15 minutes

Oven braising the carrots and parsnips in mulling-spiced orange juice and aromatics gives them a sweet flavorful glaze. Serve this fall side dish with roast chicken, turkey, pork or beef.

INGREDIENTS
EQUIPMENT
  • Measuring cups – liquid
  • Measuring spoons
  • Small saucepan
  • Medium roasting pan
This recipe uses the following INDIA TREE products:

*If desired, substitute apple cider for orange juice.

INSTRUCTIONS

  1. In a small saucepan combine orange juice, mulling spices and cinnamon stick. Bring to boil over medium heat. Remove from heat and steep for 10 minutes. Strain, discarding spices. Stir in maple syrup and olive oil.
  2. In a small saucepan combine orange juice, mulling spices and cinnamon stick. Bring to boil over medium heat. Remove from heat and steep for 10 minutes. Strain, discarding spices. Stir in maple syrup and olive oil.
  3. Cut parsnips and carrots into quarters lengthwise. Add to a medium roasting pan. Toss with garlic, rosemary, salt and pepper.
  4. Pour orange juice mixture over top. Roast, stirring occasionally, for 65 to 75 minutes or until vegetables are glazed and tender.
  5. Serve in an oval serving dish.
  6. Garnish with sprigs of fresh rosemary.
RECIPE KEYWORDS:
Oven Braised, Carrots, Parsnips, Mulling Spice, Garlic, Easy Meal

RECIPE CATEGORY:
Soups, Side Dishes

RECIPE CUISINE: