Glazed Carrots and Parsnips with 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.