Orange Braised Carrots Parsnips
Ingredients
- 1 pound carrots, with the greens attached
- 1 pound thin parsnips
- 1/3 cup small-diced shallots (1 large)
- 2 teaspoons grated orange zest
- 1 1/4 cups freshly squeezed orange juice, divided (3 oranges)
- 1/3 cup good olive oil
- 6 sprigs fresh thyme, tied with kitchen string
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced fresh flat-leaf parsley, for serving
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