Glazed Carrots and Parsnips with Chives

¼ cup butter

4 large carrots, cut into 3-inch x 1/2-inch pieces

4 large parsnips, cut into 3-inch x 1/2-inch pieces

¾ cup orange juice

¾ cup chicken stock

2 tablespoons lemon juice

salt and ground black pepper to taste

3 tablespoons chopped fresh chives

Melt butter in a large skillet over medium heat.

Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.

Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.

Season with more salt and black pepper if needed; sprinkle with chives.