Orange-Glazed Carrots and Parsnips


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.

Orange-Glazed Carrots Parsnips
Photo: Jason Donnelly
Prep Time:
25 mins
Slow Cook Time:
8 hrs
Total Time:
8 hrs 25 mins


  • 2 pound carrots, cut into 2-inch chunks

  • 1 pound parsnips, peeled and cut into 2-inch chunks

  • 2 tablespoon finely shredded orange peel (set aside)

  • 1 cup orange juice

  • ½ cup orange marmalade

  • ½ cup vegetable broth

  • ¼ cup dry white wine

  • 1 tablespoon quick-cooking tapioca, crushed

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ cup snipped fresh parsley

  • 3 tablespoon butter


  1. 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.

  2. 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 (per serving)

159 Calories
4g Fat
31g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 159
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 265mg 12%
Total Carbohydrate 31g 11%
Total Sugars 18g
Protein 2g
Vitamin C 28.3mg 142%
Calcium 60.6mg 5%
Iron 0.7mg 4%
Potassium 507mg 11%
Folate, total 56.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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