Glazed Zucchini and Carrots

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2 tablespoons extra-virgin olive oil

8 ounces carrots, julienned (about 4 cups)

Kosher salt and freshly cracked black pepper 

1 pound zucchini, julienned (about 4 cups) 

1 tablespoon butter 

1 tablespoon orange juice 

Pinch sugar 

1/4 cup chopped fresh chives