Braised and Glazed Carrots and Parsnips with Orange and Cardamom | Christopher Kimball’s Milk Street

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Milk Street Recipe

Braised and Glazed Carrots and Parsnips with Orange and Cardamom

1 hour 50 minutes 20 minutes active

Braised and Glazed Carrots and Parsnips with Orange and Cardamom

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.

4 to 6

Servings

Tip

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.

1 hour 50 minutes

20 minutes active

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