Orange-Braised Carrots & Parsnips

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1 pound carrots, with the greens attached

1 pound thin parsnips

1/3 cup small-diced shallots (1 large)

2 teaspoons grated orange zest

1 1/4 cups freshly squeezed orange juice, divided (3 oranges)

1/3 cup good olive oil

6 sprigs fresh thyme, tied with kitchen string

Pinch of crushed red pepper flakes

Kosher salt and freshly ground black pepper

2 tablespoons minced fresh flat-leaf parsley, for serving