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 servings 163 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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!

Hubby just loved this recipe. Have to admit though that I did not add the citrus juices. I just cannot handle fruit and savory stuff together. Just a personal preference. Thanks so much for ...

great recipe. substituted the juice and pulp of a fresh orange and also added one finely chopped green hot pepper and smoky paprika chipotle seasoning. served with white rice.

This wasn't terrible, just felt it needed more herbs.

Great recipe. I added a Tablespoon of brown sugar.

reduced quantity to 1 as i'm the only one who likes these root veg. it made a great veggie treat to christmas dinner i just crumbled a little stock cube instead of making a pint up

I love glazed carrots and parsnips. I tried the combo using rainbow carrots recently, just gorgeous!