Name: Orange-Braised Carrots and Parsnips
Prep time: 40 min
Total time: 2 h 15 min
Yield: 8
Ingredients: 5 oranges; 1 1/2 lb. carrots; 1 1/2 lb. thin parsnips; 1/2 c. chopped shallots; 1/2 c. olive oil; 8 sprig fresh thyme; tsp. crushed red pepper; kosher salt; Black pepper; 3 tbsp. finely chopped fresh flat-leaf parsley leaves

Step 1Preheat oven to 275 degrees F. From oranges, grate 1 tablespoon peel and squeeze 2 cup juice.

Step 2Trim and peel carrots and parsnips. If parsnips are thick, slice in half or in quarters lengthwise to match width of carrots. Arrange in flat layer in 6- to 8-quart (oven-safe) saucepot or Dutch oven. To pot, add shallots, olive oil, thyme, red pepper, grated orange peel, 1 1/4 cup orange juice, 2 teaspoon salt, and 1/2 teaspoon pepper.

Step 3Heat pot to boiling on medium-high heat. Cover tightly with lid or heavy-duty foil. Transfer to oven; cook 1 1/2 hours or until vegetables are very tender.

Step 4Remove and discard thyme. Can be refrigerated in airtight container up to 4 hours. Reheat in same pot on medium heat 5 to 10 minutes or until warm, stirring occasionally. To serve, sprinkle with remaining 3/4 cup orange juice and parsley.

Orange-Braised Carrots and Parsnips

Ingredients

Directions

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