Glazed Carrots and Parsnips with Chives

Good recipe for holiday celebrations. Turnips can be used instead of parsnips.

Step: 1

Melt butter in a large skillet over medium heat.

Step: 2

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

Step: 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.

Step: 4

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

Per Serving: 163 calories; protein 2g; carbohydrates 26.7g; fat 6.3g; cholesterol 15.3mg; sodium 141.6mg.

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