Barefoot Contessa Orange Braised Carrots and Parsnips

READY IN: 45mins
YIELD: 2 lbs




  • Preheat the oven to 275 degrees.
  • Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters so they are about the same width as the carrots.
  • Place the carrots and parsnips in a pot or Dutch oven, such as LeCreuset, that's large enough for the vegetables to be flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, 2 t salt and 1/2 t black pepper. You can add a pinch of red pepper flakes, if desired.
  • Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid. Transfer to the oven and cook for 1-1/2 hours, until the carrots and parsnips are very tender.
  • Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste.
  • Serve hot, warm or at room temperature.