3 med. carrots, sliced diagonally, 1 inch thick
3 med. parsnips, sliced diagonally, 1 inch thick
2 tbsp. freshly squeezed orange juice
2 tbsp. honey
1 tbsp. butter
1/4 tsp. freshly grated orange peel

In a medium saucepan, cook carrots and parsnips in one inch of boiling salted water until almost tender, drain. Add orange juice, honey, butter and orange peel. Cook over medium heat tossing occasionally until vegetables are tender and evenly glazed.