Braised and Glazed Carrots and Parsnips with Orange and Cardamom
A simple bowl of carrots and parsnips become luxurious, thanks to a glossy, citrus-and-spice glaze.
- Makes4 to 6 servings
- Cook Time1 hour 50 minutes
- Active time plus cooling20 minutes active
- 2
For these simple but luxurious root vegetables we use a high oven temperature to reduce the braising liquid, and we finish the roots with a little butter to give them a rich, glossy glaze. The sweet, fruity orange, is nicely rounded out by the floral, piney notes of ground cardamom and a sprinkle of fresh herbs. The start-to-finish time for this side dish is long but the cooking is largely hands-off. This is delicious alongside a simple roast, but also is elegant enough for the holiday table.
Don’t use carrots and parsnips that are very slender, as they will overcook. Look for ones that are medium in size, and don’t slice them thinner than ½ inch. Also, don’t bother stirring the vegetables as they braise. There’s simply no need to.
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