Orange-braised carrots and parsnips

This will be added to my Thanksgiving side dish recipes!  I always think of carrots as being a fairly boring veggie to prepare but the orange and thyme in this recipe lend some nice fresh flavors and the red pepper is an unexpected punch of spice.

1 lb carrots
1 lb thin parsnips
1/3 cup chopped shallots
2 tsp grated orange zest
1 1/4 cups freshly squeezed orange juice (3 oranges)
1/3 cup olive oil
6 sprigs of fresh thyme, tied together with kitchen string
Pinch of crushed red pepper
Salt and freshly ground pepper
2 tbsp. minced fresh flat-leaf parsley

Preheat the over to 275 degrees F.

Trim and scrub or peel the carrots and parsnips.  Slice them in half and then in quarters. 

Place the carrots and parsnips into a pot or Dutch oven, that is large enough for the veggies to lie flat.  Add the shallots, orange zest, 3/4 cup orange juice, olive oil, thyme, red pepper flakes, 2 tsp salt and 1/2 tsp black pepper.

Place the pot on the stove and bring to a boil over medium-high heat.  Cover tightly with a lid or foil.  Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender.  Discard the thyme bundle.  Sprinkle with remaining 1/2 cup of orange juice and the parsley.  Season with more salt and pepper to taste.  Serve hot, warm or at room temperature.