• 31 Ratings

Orange glazed carrots and parsnips make for the perfect fall side dish. Stir in orange peel, parsley and butter to complement the sweet flavor of the glaze.

Source: Better Homes and Gardens
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Ingredients

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Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Nutrition Facts

159 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 9 mg cholesterol; 265 mg sodium. 507 mg potassium; 31 g carbohydrates; 5 g fiber; 18 g sugar; 2 g protein; 0 g trans fatty acid; 15063 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

Reviews

31 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 2