INGREDIENTS
2 tbsp
unsalted butter, at room temperature
1 tsp
grated orange zest, plus 1 1/2 teaspoons orange juice
1 1/2 tsp
kosher salt, divided
1/4 tsp
freshly ground black pepper
1 lb
carrots, peeled
1 lb
parsnips, peeled
2 tbsp
extra-virgin olive oil