Glazed Carrots and Parsnips with Chives

Glazed Carrots and Parsnips with Chives

Taddo1965 0

"Good recipe for holiday celebrations. Turnips can be used instead of parsnips."


35 m {{adjustedServings}} servings 163 cals
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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Melt butter in a large skillet over medium heat.
  2. Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
  3. Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
  4. Season with more salt and black pepper if needed; sprinkle with chives.
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  1. 11 Ratings


Looking for a new side dish to serve with a pork roast based on what was in the fridge. Used fresh squeezed lemon and orange juice as I didn't have concentrate available and glad I didn't as I ...

This worked really well. I always modify recipes to match what I have in the house and our preferences, so with this I used only 2 tablespoons butter, an orange instead of orange juice, lots of...

This turned out excellent! We sauted red onion with ours. Great way to eat parsnips! Thank you for the recipe!