Peel the carrots and the parsnips. Cut each into approximately 2 inch long pieces, ½-3/4 inch thick.
Place the carrots, parsnips, shallots, thyme, olive oil, orange zest, ¼ cup orange juice, chicken broth in a Dutch oven or a heavy bottomed pot. Season with salt and pepper.
Bring it to a boil on the stove top.
Cover and place in the preheated oven. Braise the vegetables in the oven for 30-45 minutes, just until the carrots and parsnips are tender.
Discard the thyme sprigs.
Add another ¼ cup of freshly squeezed orange juice, lemon juice and fresh parsley to the vegetables right before serving. Mix gently, seasoning with salt and pepper if needed.
This recipe reheats really well too, so you can make it the day before you plan on serving it and then simply reheat on medium low heat on the stove.
Notes
You can also use turnips or celery root in this recipe. If you're not a fan of parsnips or the other delicious root vegetables that I mentioned, you can omit them and just use 2 lbs of carrots instead.