Orange-Glazed Carrots And Parsnips

1. 1

   In a

2. 2

   , 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.

3. 3

   Meanwhile, using a vegetable peeler, shave carrots and parsnip lengthwise into very thin strips (about 4 cups carrot strips and 2 cups parsnip strips).

4. 4

   Add vegetables to skillet; stir to coat. Bring to a boil. Reduce heat; simmer, covered, 3 minutes.

5. 5

   Uncover; cook 8-10 minutes or until vegetables are tender and glazed, stirring frequently. Sprinkle with green onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.