Recipe information
Yield
Makes 8 Servings
Ingredients
1
1/4 cups fresh tangerine juice
3
tablespoons pure maple syrup
2
tablespoons (1/4 stick) butter
1
teaspoon fresh lemon juice
1
/2 teaspoon grated tangerine peel
2
1/2 pounds large carrots (about 12), peeled, cut on diagonal into 1/2-inch-thick ovals (about 6 cups)
Pinch of cayenne pepper
1
/2 large tangerine, seeded
Chopped fresh parsley
Need to make a substitution?
Preparation
Step 1
Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.
Step 2
Steam carrots until just crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. DO AHEAD Can be made 1 day ahead. Cover and chill.
Step 3
Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl. Squeeze juice from tangerine half over. Sprinkle with chopped parsley.