Glazed Carrots and Parsnips
Cuisine: British
Author: Kitchens
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
We used a variety of carrot types in this recipe for visual effect, including traditional orange and purple. Parsnips cook to a yellow-gold color, giving this dish a colorful appearance, even without fancy carrots.
  • 1 to 2 pounds carrots and parsnips, cut and sliced about 1/4-inch thick.
  • juice of one orange (1/3 Cup)
  • 1 Tablespoon honey
  • 1/2 Tablespoon grated ginger (or 1/4 teaspoon ground ginger)
  • 1 Tablespoon butter
  • sea salt and ground black pepper
  • parsley, for garnish, if desired
  1. In a small bowl add the orange juice, honey, ginger, salt and pepper (1/4 teaspoon of each). Whisk together.
  2. Place one tablespoon butter in the bottom of a cast iron skillet.
  3. Add the carrots and parsnips and pour orange mixture over the top.
  4. Cook on medium low for about five minutes.
  5. Then cover and cook for about 15 to 18 more until the veggies are tender.
  6. Serve as a side dish. Can be made ahead of time and reheated.
  7. Garnish with a small amount of chopped parsley, if desired.
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