Braised Carrots and Parsnips with Herbs

Cooked in butter and our savory veggie stock with red onion, thyme and sage, this carrots and parsnips recipe makes the perfect side dish for your holiday table or a weeknight dinner. Use carrots only, or a combination of root vegetables!


  • 3 tablespoons butter
  • 1 1/2 pounds carrots, trimmed, peeled and cut in 1/4-inch diagonal slices
  • 1 1/2 pounds parsnips, trimmed, peeled and cut in 1/4-inch diagonal slices
  • 1 red onion, trimmed, peeled and sliced
  • Salt and ground black pepper
  • Pinch ground nutmeg
  • 2 teaspoons Kitchen Accomplice Veggie Broth Concentrate or 4 teaspooons Vegan Plant-Based No-Bone Broth Concentrate
  • 1 cup hot water
  • 3 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 3 tablespoons chopped fresh sage or 1/2 teaspoon dried rubbed sage


Melt butter over medium heat in a large skillet. Add carrots, parsnips and onion, and season with a little salt, pepper and nutmeg. Cook, stirring occasionally, until carrots and parsnips start to get tender, about 7 to 8 minutes.

Stir in Kitchen Accomplice Veggie Broth Concentrate or Vegan Plant-Based No-Bone Broth Concentrate and water and add the thyme sprigs (or dried thyme and sage if you’re using dried herbs). Bring liquid to a simmer, cover the pan and cook for 10 to 12 minutes, until vegetables are very tender.

Remove the lid from the pan and cook a few minutes more, until most of the liquid has evaporated. Remove thyme sprigs, gently stir in fresh sage and season to taste with salt and pepper.

Serves 6 – 8.

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