Glazed Carrots And Parsnips With Chives

1. 1

   Melt butter in a large skillet over medium heat.

2. 2

   Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.

3. 3

   Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.

4. 4

   Season with more salt and black pepper if needed; sprinkle with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.