Orange-Glazed Carrots and Parsnips

Directions

• In a large nonstick skillet, whisk orange juice, sugar, ginger and salt. Bring to a boil over medium-high heat; cook until liquid is reduced by half. Stir in butter until melted.
• Meanwhile, using a vegetable peeler, shave carrots and parsnip lengthwise into very thin strips (about 4 cups carrot strips and 2 cups parsnip strips).
• Add vegetables to skillet; stir to coat. Bring to a boil. Reduce heat; simmer, covered, 3 minutes.
• Uncover; cook 8-10 minutes or until vegetables are tender and glazed, stirring frequently. Sprinkle with green onion.