Total Time
Prep 15 mins
Cook 11 mins

This is from an old friend. It is a lovely looking side dish and it dresses up a plate beautifully.

Ingredients Nutrition

  • 2 carrots, pared and in 2-inch sticks
  • 2 parsnips, pared and in 2-inch sticks
  • 2 tablespoons orange juice
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 18 teaspoon salt
  • 18 teaspoon pepper
  • 2 tablespoons slivered almonds, toasted
  • 1 tablespoon parsley, finely chopped


  1. Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
  2. Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
  3. Let stand 2 minutes and then stir in parsley and almonds.


Most Helpful

Sept 28/09 Very good! Made to go with our steaks, a lovely compliment to them. I did make one small change, I left out the sugar, the carrots and parsnips were young and sweet and had enough sweetness of their own. The orange juice gave a lovely flavour and the almunds a lovely crunch. Thanks for posting I will make these again and often. April 20/10 - made again for supper tonight, this has become our favourite way to serve carrots and parsnips, very good and easy too.

Derf April 20, 2010

This recipe is a winner. I don't microwave so I adapted it - I steamed the carrots & parsnips for 4 minutes, placed them in a caserole dish, poured 4 tbsp of fresh squeezed orange juice over them - No butter or sugar and let them sit for 3 hours. 20 minutes before dinner I put them in a 350 oven loosely covered for 20 minutes. Piping hot and delicious. Served with Shoarma pork, asparagus & garlic noodles - A wonderful dinner thanks.

Bergy September 29, 2009

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