Glazed Parsnips and Carrots

Yields1 Serving

3 carrots, 2 parsnips (about 2 cups of each) cut into thin strips

3/4 cup orange juice

1/2 tsp ground ginger or 1 tsp minced fresh ginger

2 T butter

In a saucepan or large nonstick skillet combine everything but the butter. Bring to boiling, reduce heat to simmer. Cook uncovered, for 7 to 8 minutes or until veggies are crisp tender and most liquid has evaporated.

Stir in butter and cook until desired texture, about 2 minutes more.

Add salt or brown sugar if desired.

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Glazed Parsnips and Carrots