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Orange-Braised Carrots & Parsnips
Ingredients
  • 1 pound carrots, with the greens attached
  • 1 pound thin parsnips
  • ⅓ cup small-diced shallots (1 large)
  • 2 teaspoons grated orange zest
  • 1 ¼ cups freshly squeezed orange juice, divided (3 oranges)
  • ⅓ 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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