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

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
1 cup orange juice*
2 tablespoons INDIA TREE Mulling Spices
1/2 INDIA TREE Cinnamon Stick , broken into pieces
2 tablespoons maple syrup
2 tablespoons olive oil
6 parsnips, peeled
6 carrots, peeled
1 head garlic, divided and peeled
2 sprigs fresh rosemary
1/2 teaspoon INDIA TREE Fleur de Sel
1/4 teaspoon coarsely ground INDIA TREE Tellicherry Pepper
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.