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In a large saucepan, cook carrots and parsnips in a small amount of boiling salted water for 5 minutes; drain.
In a large bowl, combine carrots, parsnips and green onions. In a medium bowl, whisk together orange zest, orange juice, honey, ginger, salt and pepper. Tear off a 36-by-18-inch piece of heavy-duty foil; fold in half to make an 18-inch square. Place vegetables in the center of the foil square. Drizzle with the honey-ginger mixture. Bring up two opposite edges of foil and seal with a double fold. Fold the remaining two edges together to completely enclose vegetables, leaving space for steam to build.
Grill the foil packet on rack of an uncovered charcoal grill directly over medium coals for 20 to 25 minutes or until vegetables are tender, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack over heat. Cover and grill as above.)