Glazed Parsnips and Carrots

If you haven't tried parsnips, they are delicious. They look like blond carrots. They are sweet, a little earthy and floral, and pair beautifully with carrots.



  • 1/2 lb. parsnips
  • 1/2 lb. carrots
  • 1/2 cup orange juice
  • 2 tsp. butter
  • 2 tsp. honey
  • 1/4 tsp. cinnamon (optional)


Peel the carrots and parsnips, then cut in matchsticks. Put in skillet with the OJ, butter, and honey, bring to a boil, then reduce to a simmer. Don't use a lid, you want the liquid to reduce so that it is syrupy and glazes the vegetables. When the vegetables are done, sprinkle the cinnamon over, stir around to coat, and serve. This is also good with cardamom or coriander instead of the cinnamon.

Servings: 4
Time:5 Minutes Preparation Time
15 Minutes Cooking Time

By Copasetic 1 from North Royalton, OH


February 7, 20110 found this helpful

We like parsnips, but haven't tried them this way. Will do, though. Thumbs Up.

Thanks for sharing your recipe.


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