Orange glazed carrots and parsnips make for the perfect fall side dish. Orange juice and marmalade are combined with tapioca to make this sweet orange glaze infuse with the roasted carrots and parsnips in the slow cooker. Stir in orange peel, parsley and butter to compliment the sweet flavor of the glaze.
In a 3-1/2- or 4-quart slow cooker combine carrots and parsnips. In a small bowl combine orange juice, marmalade, broth, wine, tapioca, salt, and pepper. Pour over carrot mixture, toss to coat.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until vegetables are tender. During the last 30 minutes of cooking time, stir in orange peel, parsley and butter.