Ingredients for Barefoot Contessa Orange Braised Carrots And Parsnips
- 2 pounds carrots, peeled and sliced 1 inch thick
- 2 pounds parsnips, peeled and sliced 1 inch thick
- Shallots
- 2 tablespoons grated orange zest (from 2 oranges)
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme leaves
- Fresh Flat Leaf Parsley
- 2 cups chopped yellow onions
- 1 1/2 teaspoons minced garlic
- 1 cup chicken broth
- 2 tablespoons light brown sugar, packed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (1/2 stick) unsalted butter
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How to Make Barefoot Contessa Orange Braised Carrots And Parsnips
- Preheat oven to 375°F (190°C).
- In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more, until fragrant.
- Add chopped carrots and parsnips to the pot. Stir to coat with oil and garlic.
- Add orange zest, orange juice, chicken broth, brown sugar, salt, pepper, and thyme sprigs.
- Bring to a simmer, then cover the pot and transfer to the preheated oven.
- Braised for 35-40 minutes, or until the carrots and parsnips are tender.
- Remove from oven and stir in butter. Taste and adjust seasonings as needed.
- Serve warm. Garnish with extra orange zest or fresh thyme, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
46g
Fat
8g
Carbs
9g
