Orange Braised Carrots and Parsnips

These (from Foolproof) were a lovely addition to Easter dinner. I doubled the recipe for 15 people, and we had just a little bit left over. Not bad, considering that half of our guests were under the age of 10. The freshly squeezed orange juice complimented the sweetness of the vegetables, but there was enough fresh thyme and crushed red pepper to keep them from being too cloyingly sweet.

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Completed/remaining:  424/262

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Filed under Side dishes and Vegetables

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