Barefoot Contessa Orange Braised Carrots And Parsnips Recipe

Ingredients for Barefoot Contessa Orange Braised Carrots And Parsnips

• Carrot
• Parsnip
• Shallots
• Orange Zest
• Orange Juice
• 2 tablespoons olive oil
• Thyme
• Fresh Flat Leaf Parsley

How to Make Barefoot Contessa Orange Braised Carrots And Parsnips

1. Preheat oven to 375°F (190°C).
2. 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.
3. Add minced garlic and cook for 1 minute more, until fragrant.
4. Add chopped carrots and parsnips to the pot. Stir to coat with oil and garlic.
5. Add orange zest, orange juice, chicken broth, brown sugar, salt, pepper, and thyme sprigs.
6. Bring to a simmer, then cover the pot and transfer to the preheated oven.
7. Braised for 35-40 minutes, or until the carrots and parsnips are tender.
8. Remove from oven and stir in butter. Taste and adjust seasonings as needed.
9. Serve warm. Garnish with extra orange zest or fresh thyme, if desired.