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Orange-Glazed Carrots and Parsnips


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Rate this recipe 4.7/5 (9 Votes)


  • 2 pounds carrots, cut into 2-inch chunks
  • 1 pound parsnips, peeled and cut into 2-inch chunks
  • 2 tablespoons finely shredded orange peel (set aside)
  • 1 cup orange juice
  • 1/2 cup orange marmalade
  • 1/2 cup vegetable broth
  • 1/4 cup dry white wine
  • 1 tablespoon quick-cooking tapioca, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup snipped fresh parsley
  • 3 tablespoons butter


Preparation time 25mins
Adapted from


Step 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.

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.


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