If there is one thing I love, it is easy, delicious, side dishes packed with nutrients. These Orange Ginger Glazed Carrots and Parsnips are a cinch to make and even have the powerful anti-inflammatory fresh ginger!
I look for the freshest vegetables I can find. I was able to find multi-colored carrots!
This dish is as easy as peeling and slicing your carrots and parsnips, making your sauce and then letting the vegetables cook in the pan.
Below is a photo of the sliced carrots and parsnips in the skillet before cooking.
Here are the vegetables right after cooking:
I saute my vegetables until tender, but with some crispness. Otherwise, in my opinion, they lose their flavor.
The sauce that flavors this dish is amazing – orange and ginger go together well.
- 1-2 pounds carrots and parsnips cut and sliced about 1/4 inch thick.
- cup juice of one orange 1/3
- 1 tablespoon coconut sugar
- 1/2 tablespoon grated ginger
- 1 tablespoon ghee
- Sea salt and ground black pepper
In a small bowl add the orange juice, coconut sugar, ginger, salt and pepper (1/4 teaspoon of each). Whisk together.
Place one tablespoon ghee in the bottom of a cast iron skillet.
Add the carrots and parsnips and pour orange mixture over the top.
Cook on medium low for about five minutes.
Then cover and cook for about 15-18 more until the veggies are tender.
Serve as a side dish or can be made ahead of time and heated up.
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