Orange-Glazed Carrots and Parsnips

Name: Orange-Glazed Carrots and Parsnips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 1 cup orange juice; 2 tablespoons sugar; 1 tablespoon minced fresh gingerroot; 1/4 teaspoon salt; 1/4 cup butter, cubed; 2 large carrots; 1 large parsnip; 1 green onion, thinly sliced

Ribbons of buttery carrots and parsnips play double duty as a vibrant visual and tasty side dish—a perfect way to round out a special Thanksgiving for two. —Deirdre Cox, Kansas City, Missouri

Ingredients

1 cup orange juice
2 tablespoons sugar
1 tablespoon minced fresh gingerroot
1/4 teaspoon salt
1/4 cup butter, cubed
2 large carrots
1 large parsnip
1 green onion, thinly sliced

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.